Monday, December 16, 2013

Raw Dark Chocolate Ginger Lava Cakes


I am always up for a challenge to rawify something...and when I came across a winter spiced molten lava chocolate cakes (baked) in a cookbook I was browsing, with lots of ginger and dark chocolate I decided I would challenge myself.  It sounded amazing...ginger and dark chocolate, moist cake, revealing fudgy goodness once cut into...pure heaven!  I had to make it! 


I used beets to keep the chocolate cake moist (no you could not taste them) and added plenty of ginger and raw cacao to the batter.  It was pretty amazing, and required lots of samples.  Not because I actually needed to taste it...but rather it was so good I could not stop enjoying it.  Luckilly I still had enough for the cakes although there might have been one less. I knew I had the batter mastered, but the filling was the part which was a little intimidating to me.  The trick was to keep it soft and gooey while dehydrating.  I thought plain raw chocolate as it was would be too runny, so I decided to combine my raw caramel recipe with two components of raw chocolate coconut oil (which liquifies when warm) and raw cacao powder.  What resulted was a delicious fudge!  It was firm enough to scoop and place in the cakes once chilled, and yet it warmed to gooey when it was dehydrated just as I wanted it to.  


These cakes smelled pretty amazing while dehydrating, and I was getting pretty hungry but it was well worth the wait.  I would call them pure chocolate goodness. Moist cake, the bite of ginger and a fudgy luscious center. And people thing raw foodies are deprived...sooo not true! 


Raw Dark Chocolate Ginger Lava Cakes
Makes 12

Filling:
1 cup soft medjool dates, pi
tted (soaked in water for 30 minutes if not soft and drained well)
3 Tbsp
raw coconut butter
3 Tbsp maple syrup or raw coconut nectar
1/4 tsp sea salt
1 tsp vanilla extract
1 tsp maple extract
3 Tbsp filtered water
1/4 cup raw coconut oil, warmed to liquid
1/4 cup raw cacao powder2 1/2 cups
 


Cake:
2 1/2 cups raw sprouted buckwheat or quinoa flour  
2/3 cup ground raw flaxseed 
3 cups raw coconut flour (do NOT use store-bought!)
1 1/3 cups raw cacao powder
1/4 tsp sea salt
2  tsp pure vanilla extract
3 Tbsp chopped fresh ginger
3 cups chopped raw red beets (peeled)
1 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
2/3 cup raw coconut nectar or your choice of liquid sweetener
1/4 cup filtered water

Powdered coconut "sugar" for garnish*

To make the filling, combine all ingredients in a food processor and process until smooth  then scrape into a bowl, and place in the freezer until firm enough to scoop out in balls.
For the cake, combine flour,  flaxseed, coconut flour, cacao powder, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, ginger, beets, nectar and water to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one).  Spoon the batter into 12 standard sized foil muffin tins about 3/4 of the way full (you will have extra) and scoop out a divet in the center of each about a heaping Tbsp.  Remove the filling from the fridge, and scoop it out by the heaping Tbsp and place one heaping Tbsp into each hole in the batter in the cups.  It should be level with the top of the batter in each.  Top with the remaining batter to cover it, smooth the top to flat (this will be the bottom) and place on a dehydrator sheet.  Dry for about 6-8 hours (until dry on the outside but still moist, you want the filling to be soft). When ready to serve, turn up the dehydrator for about 15 minutes.  Remove the cakes from the dehydrator, remove the foil, and invert (top side down) onto plates, dusting the tops with powdered sugar (I placed mine in a fine meshed strainer and tapped it over them).  

*place about 1/2 cup shredded coconut in a high speed blender, and blend until fine as flour (but not too long you do not want butter).  It is not sweet like powdered sugar, but it looks like it!

2 comments:

  1. Why not store bought coconut flour? Is it bad for you? How do u make it?
    Thank you

    ReplyDelete
    Replies
    1. It ruins the texture of the cake, it is too dry and soaks up too much liquid. You can click on the ingredient coconut flour above and it links to my page on how to make it.

      Delete