Raw Chocolate Espresso Cake

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A decadent low sugar lchf treat.

Bottom Layer: 2 cups of soaked and drained cashews, 1 medium can of Ayam full fat coconut cream, half a cup of cacao powder, 2 tablespoons of instant coffee powder (or to taste), 50 grams of butter or coconut oil. Simply throw it all into a food processor and blend until silky smooth. Pour evenly into a lined slice tin or cake tin and pop in the freezer while making the ganache.

Top Ganache Layer: 100 grams of really dark chocolate, 3/4 cup cream, 1 tablespoon of instant coffee powder. Heat the cream in a pot, then add the chocolate, stirring until it melts. Stir through the coffee. Pour on top of the bottom layer and pop into the freezer or fridge. Slice with a hot knife and enjoy!

2 thoughts on “Raw Chocolate Espresso Cake

  1. Faye says:

    Hi Jasmine- Faye from work here! I want to make your raw choc/espresso cake to take to a friends dinner this evening. Please can you tell me what size you class a medium can of coconut cream please? Thanks 🙂

    • Admin says:

      Oh I’ve just seen this Faye! I use the 270mL Ayam cans of coconut cream – which I think is equivalent to 1 cup. But my recipes don’t really require exact measurements. Hope you still made it 🙂

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