This has been on my want-to-do list for a while (out of sheer curiosity about how it works), and there have been two things deterring me. First, nuts and dates are expensive. Far more expensive than flour and eggs, and nuts and dates are the flour and eggs of raw cooking, you can’t do it without them. And second, do you KNOW how much fat is in a walnut? Well, it’s a lot. And if you substitute walnuts for flour, then add frosting made of avocado you get…the equivalent of eating half a stick of butter just for fun. But, the difference is, they are “good fats” and that’s how I justified it.
After searching and scouring the internet for a raw dessert that sounded appropriately appetizing, I landed on a recipe for Raspberry Ganache Fudge Cake. Not only was it chocolate, but it included raw “home-style” chocolate frosting too, which makes it a winner in my book.
What I learned: Raw cake will never be light and fluffy like regular cake, but that doesn’t mean it can’t taste damn good.
It’s not super sweet like the cake I’ve been surviving on my whole life, but the chocolate really shines, something like it does when you’re eating a very dark chocolate bar. But, then there’s the frosting. Let me tell you what, when convenience is not a factor, I will be making this frosting for all of my cakes whether they are raw or not. Good GOD it’s good. I’m making a double batch next time just so I can use half for the cake, and eat the other half like pudding. Seriously, even if you have no interest in raw food, make this frosting.
The recipe goes a little something like this:
Raspberry Ganache Fudge Cake
Servings: About 10 mini cakes (as pictured), can also be made as a layer cake
3 cups dry unsalted walnuts
2/3 cup unsweetened cocoa powder (I prefer dutch process)
1/4 teaspoon sea salt
1 cup pitted Medjool dates
1/3 cup pitted Medjool dates
1/4 cup agave nectar
1/2 cup ripe avocado flesh
1/3 cup unsweetened cocoa powder
1/2 cup fresh raspberries
To create the cakes, add the walnuts, cocoa and salt to a food processor and pulse until coarsely mixed. Don’t over process of you’ll end up with nut butter. Add the dates and continue to process until mixed well, about 20 seconds.
Press the mixture into a mold of your choice. We just used the 1/4 cup measuring cup and ended up with 10 cakes exactly. Make sure you really pack it in there or the cakes just won’t hold up. Place the cakes on a plate and set aside, or in the fridge to firm, while you make the frosting.
Clean out the food processor to remove any crumbs, then add the remaining dates and the agave. Process until smooth, about 30 seconds. Add the avocado and process again until smooth. Finally, add the remaining cocoa powder and process one more time, about 10-15 more seconds. Scrape the sides as needed. Voila! Home-style frosting. Go on, take a taste.
See what I mean?
Just before serving , frost the cakes on all sides, then top with raspberries. If making a layer cake, raspberries can also be used as filling. Just frost the top of the bottom layer, cover with raspberries, then top with the second layer and frost. Keep the finished cakes in the fridge for up to three days.