RASPBERRY GANACHE FUDGE CAKE

The rain would not have bothered Fernanda, after all, her whole life had been spent as if it were raining.

RASPBERRY GANACHE FUDGE CAKE
The first thing I created in the kitchen, when I discovered the concept of raw eating was this decedent Raspberry Ganache Fudge Cake. The name itself makes my mouth water!

You won’t be feeling guilty as its richness only requires a small serving – or a large – I’m guilty of that. It’s a great one for the raw dessert critics, as I can guarantee they wont guess the 7 ingredients.

Taste tested and loved by many Netballers over the years, it’s one of my favourites and I know it will be a go-to time and time again in your household too.

INGREDIENTS:
Fudge Cake
3 cups dry walnuts
2⁄3 cup unsweetened cacao powder or carob powder
1⁄4 teaspoon sea salt
1 cup pitted Medjool dates

Frosting
1⁄3 cup semi-soft pitted Medjool dates
1⁄4 cup agave syrup
1⁄2 cup ripe avocado flesh (from about 1 medium avocado)
1⁄3 cup cacao powder
Sprinkle of raspberries and blueberries on top (optional)

Filling
1⁄2 cup raspberries

METHOD:
Cake:
Combine the walnuts, cacao powder and salt in the food processor and pulse until coarsely mixed. Avoid over processing.
Add the dates and pulse until mixed well.
Shape into two stackable cakes of desired shape and set aside.

 

 

Frosting:
Combine the dates and agave syrup in the food processor and process until smooth.
Add the avocado and process until smooth.
Add the cacao powder and process until smooth.
Frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and side. Serve immediately, or place in the refrigerator for a couple hours to firm up.

Note: The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week. The assembled cake with raspberries will keep in the fridge for up to 3 days.

 

 

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