CHOCOLATE RASPBERRY BAVAROIS (VEGAN & GRAIN-FREE) #VEGAN #CAKE
This Chocolate Raspberry Bavarois isn't your customary bavarois stacked with milk, eggs, gelatin and creme, my interpretation of this conventional sweet is healthy, plantbased and ideally significantly increasingly delectable.
Made for Amore di Mona veggie lover chocolate it's another nut and without coconut vegetarian formula that I trust a significant number of you will acknowledge and can appreciate this mid year.
The base layer is a straightforward crude base hull with sunflower seeds, shelled hemp seeds, cacao and medjool dates. Next is my top choice, the chocolate layer, which is a blend of dull chocolate, oat cream and agar pieces. And afterward you have the wonderfully standing out raspberry layer from raspberries, oat cream and agar chips.
I've utilized natural solidified raspberries in this layer (I generally have some in my cooler) yet you can utilize new ones while in season. When utilizing solidified raspberries you will accomplish a more profound more extravagant shading.
INGREDIENTS :
Crust layer:
- 120g sunflower seeds (1 cup)
- 40g shelled hemp seeds (1/3 cup)
- 2tbsp raw cacao powder
- ½tsp cinnamon
- pinch sea salt
- 6 medjool dates, pitted
- 1tsp maple syrup
Chocolate layer:
- 150g Amore di Mona chocolate or dark vegan chocolate (5.3oz)
- 240ml oat cream (1 cup)
- 1tbsp agar flakes
- 1tbsp maple syrup
Raspberry layer:
- 200g frozen raspberries (2 cups)
- 120ml water (1/2 cup)
- 240ml oat cream (1 cup)
- 3tbsp agar flakes
- 2tbsp maple syrup
Topping:
- fresh raspberries or other seasonal berries
- chocolate shards
INSTRUCTIONS :
- Place sunflower seeds into food processor or blender and pulse few times until they are coarsely ground. Add hemp seeds, cacao, cinnamon, sea salt and pitted dates and blend until the mixture starts coming together when pressed. Add maple syrup if needed and blend until the mixture sticks together.
- Spoon the mix into 6" round cake tin with removable base. Press tightly and evenly onto the base. Place into a fridge.
- Chocolate layer:
- Finely chop dark chocolate, place into a medium bowl and set aside.
- Pour oat cream into a small pot, stir in agar flakes, bring to a boil and leave to simmer for about 5 to 10 minutes stirring frequently until the flakes have dissolved. Stir in the chopped chocolate and mix until completely melted. Finally mix in maple syrup and carefully pour onto the crust layer. Place into fridge to set. It takes about 15 to 30 minutes to set.
- Raspberry layer:
- Place raspberries into a small pot, add water and bring to a boil, gently simmer for 5 to 10 minutes until broken down and mushy. Now press the mixture through a mesh sieve. Measure 240ml (1 cup) and pour it back into the pot. Add oat cream, maple syrup and agar flakes and stir well. Bring the mix to a boil and leave to simmer for about 10 to 15 minutes stirring frequently until the flakes have dissolved.
- Take off the heat and leave to cool down before carefully pouring on top of the chocolate layer. Place back into fridge to set. It takes about 15 to 30 minutes to set.
- Gently remove the cake from the cake tin and place onto a cake stand. Top with some fresh raspberries, seasonal berries and chocolate shards.
- Enjoy!
For more detail : http://bit.ly/2Y7GSWX
