Italian Raw Chocolate Cake

Italian Raw Chocolate Cake

from Sweetly Raw

Last night I had an intimate dinner party for 6.  We love to entertain and I love to cook/bake.  I love cooking for guests because I have in house Guinea pigs! 🙂  My guests, love to be my Guinea pigs, which is a plus.

Centerpiece Green and white table setting

Last nights menu was:

Sorry, I am going to post a few other recipes, but I was only thinking of blogging about this cake, so didn’t take any photos of the rest.  I’ll get the hang of this blogging one of these days!

  • Large Mixed Green Salad (I always make a large salad so I have left overs)
  • Fresh Bake Oatmeal Bread (recipe below, sorry no photos, I don’t know what I was thinking or not thinking)
  • Cubed Chicken Breast on Skewers, marinated over night (just the cubed meat) in Italian dressing, use what you like.
  • Baked Sweet Potatoes  with Cinnamon Butter (see recipe below, again, sorry no pics)
  • Steamed Broccoli
  • Pasta Salad (rice shell pasta with peas)
  • Coleslaw (I’ve blogged this one before, so just click here, its the KFC recipe)

Dessert:

and……………  da da ta da!

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Italian Raw Chocolate Cake, a set on Flickr. (click on the photos to see them larger)

Cake

1 cup walnuts
2/3 cup almonds
1 cup pitted, packed medjool dates
1/2 teaspoon orange zest
1/2 teaspoon pure vanilla extract
In a food processor, grind the almonds into a fine powder. Transfer to a bowl.
Grind the walnuts into crumbs. Add to the almonds.
Process the dates with the zest and extract until smooth. Add the nuts and process into a smooth dough.
Line a  1 quart mixing bowl (or bowl of your choice to make it smaller or bigger) with plastic wrap and press the dough evenly into the bottom and up the sides. Set aside. (I of course, used a 1 1/2 quart bowl, so the only difference if you use a bigger bowl like I did, is, I had to double the Almond Cream part) 

Almond Cream

1 cup cashews
1/3 cup almond milk
3 tablespoons maple syrup
1 1/2 -2 teaspoons pure almond extract
1/3 cup melted coconut oil
2 tablespoons chopped almondsBlend all but the coconut oil and chopped almonds, until smooth.
Add the oil and blend again. Transfer to a bowl and fold in the almonds.
Spread a thick, even layer of the cream on the cake layer.
Chill in the freezer for a few hours, or until the cream is firm enough to spread the next layer on top.  (I put this in the freezer and every few minutes pulled it out and swiped the cream up the sides) 

Cacao Whipped Cream3/4 cup almond milk
1/2 cup cashews
1/2 cup walnuts
3 tablespoons cacao powder
3 tablespoons maple syrup
2 teaspoons carob powder
Seeds of 1/2 vanilla bean (I used pure vanilla extract, about a tsp)
Pinch celtic sea salt
2 tablespoons melted cacao butter (I didn’t have cacao butter, so I googled to see what I could use instead and coconut oil was one of the suggestions, so I used that)
1 tablespoons coconut oilIn a blender, combine all but the butter and oil, until smooth and creamy.
Add the cacao butter and coconut oil and blend to incorporate.

Spread the mixture over the almond cream, filling the hole.Chill the cake in the freezer for a few hours, or in the fridge overnight, until firm.

To unmold, invert the cake onto a plate. Remove the bowl and plastic wrap.
Dust with cacao powder, slice, and enjoy with friends!Let me know how you like it! 

Here’s the other recipes:

OATMEAL BREAD (2 pound loaf for bread maker)1 /13 cups quick-cooking rolled oats
3/4 cup milk
1/2 cup water
2 tablespoons butter
3 1/3 cups bread flour
1/4 cup packed brown sugar
1 teaspoon salt
1 1/4 teaspoons active dry yeast or bread machine yeastPut all the ingredients into your bread maker according to your bread maker instructions, some say dry ingredients first some say wet.  If available, select whole grain cycle, or select the basic white bread cycle.My guests loved it, I didn’t try it because of the wheat.  Let me know how you like it. 

Cinnamon Butter
Soften a stick or two of unsalted butter, whip with electric mixer until light and fluffy.  Add cinnamon to taste.

Waa La!
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