Hello everyone! I'm so proud of the recipe I am about to share with you ... an amazing cake rich and tasty, that will appeal to all, both omnivores and vegans. In our house lasted less than half a day ... absolutely the cake with the shortest life I've ever done!!
So what happened is that in the closet I had a can of coconut milk. I have read about this ingredients in several articles and food blog as it is an ingredient that is often used for vegan and vegetarian dishes especially for the realization of Indian dishes like rice and curry. You can use it even in smoothies or porridge or for backing a substitute for the regular milk. Its consistency is thicker than regular milk and the taste is quite mild but sweet. I bought a can a few days ago and today I ventured in making a cake with this ingredient ... I must say that the experiment has been successful. This cake is a great dessert to offer after dinner, or a good afternoon cuddle accompanied by a cappuccino.
Ingredients:
For the base:
100 gr of whole flour
50g of ground almonds
50 g of ground hazelnuts
15 dates
Vegetal milk
1 teaspoon cinnamon
For the cream:
a can of coconut milk 200 ml
3 tablespoons of unsweetened cocoa
3 tablespoons of brown sugar (I used coconut sugar)
2 teaspoons of potato starch
To decorate: 20 g chopped hazelnuts
Method:
For the base: combine flour, almonds, hazelnuts, cinnamon and mix. Mix the dates with a little bit of vegetable milk until creamy. Add the mixture to the flour and mix well. If too dry, add the milk. Knead well until dough is compact and quite firm. Roll out the dough into a round cake pan, leaving the edges a bit high. If the dough is too much you can use the leftover to realize some nice biscuits which you will use to decorate the cake at the end. Bake at 180 degrees for 30 minutes.
While the base is in the oven you can make the cream. In a saucepan pour the coconut milk and cook over low heat for a few minutes until it becomes smooth. Add the cocoa and sugar and continue stirring. When all is well homogeneous combine potato starch while stirring vigorously. The mixture should begin to thicken. If it is too liquid you can still add the starch. You should get a smooth creamy consistency, like a dense chocolate.
When the base is cooked, spread the cream on it. Sprinkle over the chopped hazelnuts and decorated with cookies (if you have done them). Enjoy!
Ingredients:
For the base:
100 gr of whole flour
50g of ground almonds
50 g of ground hazelnuts
15 dates
Vegetal milk
1 teaspoon cinnamon
For the cream:
a can of coconut milk 200 ml
3 tablespoons of unsweetened cocoa
3 tablespoons of brown sugar (I used coconut sugar)
2 teaspoons of potato starch
To decorate: 20 g chopped hazelnuts
Method:
For the base: combine flour, almonds, hazelnuts, cinnamon and mix. Mix the dates with a little bit of vegetable milk until creamy. Add the mixture to the flour and mix well. If too dry, add the milk. Knead well until dough is compact and quite firm. Roll out the dough into a round cake pan, leaving the edges a bit high. If the dough is too much you can use the leftover to realize some nice biscuits which you will use to decorate the cake at the end. Bake at 180 degrees for 30 minutes.
While the base is in the oven you can make the cream. In a saucepan pour the coconut milk and cook over low heat for a few minutes until it becomes smooth. Add the cocoa and sugar and continue stirring. When all is well homogeneous combine potato starch while stirring vigorously. The mixture should begin to thicken. If it is too liquid you can still add the starch. You should get a smooth creamy consistency, like a dense chocolate.
When the base is cooked, spread the cream on it. Sprinkle over the chopped hazelnuts and decorated with cookies (if you have done them). Enjoy!