It´s velvety and melt-on-your-tongue-mouth-watering good. And it´s with chocolate, so what´s not to like? Did I mention that it´s also gluten free? And actually really nutritious and good for your body, too. Yap, no need to excuse yourself, just go now and make it.
(P.S. I don’t consider myself responsible when you won´t be able to stop at one slice only…)
For the cake:
- 2 cups cashews (soaked overnight)
- 200g. millet
- 200ml. agave syrup (about ¾ cup, but that depends on, how sweet you like your cakes to be)
- ¼ cup lemon juice
- vanilla extract
- 100g. dark chocolate (70% cocoa)
- 3 Tbsp. cocoa powder
- pinch of sea salt
For the chestnut mousse:
- 200ml. coconut milk (about 1 can)
- 1 cup chestnuts (I buy those precooked ones)
- vanilla extract
- 1/3 cup agave syrup
- 2 tsp. agar agar
For the base:
- handful of ground flax seeds
- handful of chia seeds
- few spoons of agave syrup
- hot water
- To make the base you´ll need to mix the ground flax seeds with chia seeds, few spoons of agave syrup and boiling hot water. I didn´t take exact measurements, because it all depends on how thick/thin/sweet you like your base. Take as much of the ingredients as you wish, just make sure to add enough water to form a sticky mixture. Spread it evenly at the bottom of a round cake pan. It´ll firm up later.
- Cook the millet for about 20-25min. in salted water until all grains are bloated, cooked and completely soft. You actually need to OVERcook the grains. Drain and put aside.
- Put the soaked and drained cashews into a blender and add lemon juice, agave syrup, pinch of salt and the cocoa powder. Blend on high speed until smooth and no lumps are left.
- Melt your chocolate in a small bowl over the steam of boiled water. Or microwave it for 1-2min.
- Add the molten chocolate to the blender and blend again until combined.
- Add the cooked millet to the mixture now and blend on high speed until creamy. You´ll have to scratch the edges few times. Few grainy lumps are completely fine, you won´t taste them later.
- Add the vanilla extract and stir well.
- Pour over the base, even out and put aside.
- Now, make the mousse: put coconut milk into a blender again. Add the chestnuts and the rest of the ingredients listed above and blend well until smooth and creamy.
- Take the cake out of the fridge and cover it with the mousse. Decorate with nuts, ground chocolate or fruits.
- Let it cool for several hours in the fridge or overnight.