Ingredients
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200 gr Cashew Nuts
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300-350 ml Almond milk
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6 gr Agar Agar
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5 gr Kuzu
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50 ml Vanilla Essence
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30 gr Sugar (White)
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4 gr Salt
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2 teaspoons Cocoa powder
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30 gr Cooking chocolate
Directions
This cake is inspired/based on my rawish cake, this time we’ll try to make a recipe that takes less time, just bear in mind that treating nuts is not an easy task neither is short in the way we are going to prepare. Raw cakes base their consistency in freezing the cake, in our case, we’ll use plant-based ingredients that will give consistency and allows us to use fridge temperatures and even room temperatures without compromising the cake.
Steps
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1
Done
30 min - 3 hours
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Going NutsTo soften the cashew nuts, we can use a couple of techniques. One technique is to put the cashew nuts in a vacuum bag with a bit of water and immerse in the water at 72ºC for 3 hours. A second technique, cook the cashew nuts in a pressure pot/express pot with enough water during 30-45 minutes. |
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2
Done
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Once you get the cashew soft, put together with the rest of the ingredients (almond milk, sugar, agar agar, kuzu, salt) in a vase blender/food processor and blend. Put half of the mix in a pot and gently heat and move the mix until the mix reaches the temperature of 70º C. Put in the other half of the mix the cocoa powder and the chocolate and blend, put in a pot and gently heat and move the mix until the mix reaches the temperature of 70º C. |
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3
Done
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Put the mixes in a baking mould and arrange them to look marbled. I suggest you put on top of the "cake" a layer of plastic film paper to avoid that try layer on top. Leave in the fridge for a couple of hours. Enjoy! |
