Chocolate Hazelnut Lava Cake
recipe by:Chef Tina Jo.♥
Cake
3 cups hazelnuts (unsoaked)
16 whole medjool dates, rough chopped
2/3 cup cacao powder
1/8 tsp Himalayan pink salt
1/8 tsp nutmeg 1
8 tsp cinnamon
Ganache
3/4 cup coconut nectar (or substitute agave nectar)
3/4 cup cacao powder
1/3 cup virgin coconut oil, melted
1/4 teaspoon Himalayan salt
1. Place the hazelnuts and salt in the food processor and process until nuts are finely ground into a nice meal.
2. Add the dates, then process again until the mixture begins to hold together.
3. Then add the cacao powder, nutmeg and cinnamon
4. Process again until the cacao is well blended throughout the entire mixture.
5. Place 1/3 cup of the cake mix in each of the ramekins and press the mixture down with your fingers to compact.
6. To make the ganache, place all ganache ingredients in a blender and process until creamy and smooth. (This can be stored in an airtight container in the refrigerator for up to two weeks.)
7. Add 2 TBS of the chocolate ganache to the top of each cake-filled ramekin.
8. Top the cakes with the remaining cake mixture evenly among the 4 cups; approximately 2 TBS of the cake mixture.
9. Again slightly press down to encase the chocolate ganache.
10. Dehydrate at 105F for 15 hours.
Servings: 4
Yield: 4- 6 ounce ramekins
http://girliegirlarmy.com/
www.rawforbeauty.com
Chocolate Hazelnut Lava Cake
recipe by:Chef Tina Jo.♥
Cake
3 cups hazelnuts (unsoaked)
16 whole medjool dates, rough chopped
2/3 cup cacao powder
1/8 tsp Himalayan pink salt
1/8 tsp nutmeg 1
8 tsp cinnamon
Ganache
3/4 cup coconut nectar (or substitute agave nectar)
3/4 cup cacao powder
1/3 cup virgin coconut oil, melted
1/4 teaspoon Himalayan salt
1. Place the hazelnuts and salt in the food processor and process until nuts are finely ground into a nice meal.
2. Add the dates, then process again until the mixture begins to hold together.
3. Then add the cacao powder, nutmeg and cinnamon
4. Process again until the cacao is well blended throughout the entire mixture.
5. Place 1/3 cup of the cake mix in each of the ramekins and press the mixture down with your fingers to compact.
6. To make the ganache, place all ganache ingredients in a blender and process until creamy and smooth. (This can be stored in an airtight container in the refrigerator for up to two weeks.)
7. Add 2 TBS of the chocolate ganache to the top of each cake-filled ramekin.
8. Top the cakes with the remaining cake mixture evenly among the 4 cups; approximately 2 TBS of the cake mixture.
9. Again slightly press down to encase the chocolate ganache.
10. Dehydrate at 105F for 15 hours.
Servings: 4
Yield: 4- 6 ounce ramekins
http://girliegirlarmy.com/
www.rawforbeauty.com
recipe by:Chef Tina Jo.♥
Cake
3 cups hazelnuts (unsoaked)
16 whole medjool dates, rough chopped
2/3 cup cacao powder
1/8 tsp Himalayan pink salt
1/8 tsp nutmeg 1
8 tsp cinnamon
Ganache
3/4 cup coconut nectar (or substitute agave nectar)
3/4 cup cacao powder
1/3 cup virgin coconut oil, melted
1/4 teaspoon Himalayan salt
1. Place the hazelnuts and salt in the food processor and process until nuts are finely ground into a nice meal.
2. Add the dates, then process again until the mixture begins to hold together.
3. Then add the cacao powder, nutmeg and cinnamon
4. Process again until the cacao is well blended throughout the entire mixture.
5. Place 1/3 cup of the cake mix in each of the ramekins and press the mixture down with your fingers to compact.
6. To make the ganache, place all ganache ingredients in a blender and process until creamy and smooth. (This can be stored in an airtight container in the refrigerator for up to two weeks.)
7. Add 2 TBS of the chocolate ganache to the top of each cake-filled ramekin.
8. Top the cakes with the remaining cake mixture evenly among the 4 cups; approximately 2 TBS of the cake mixture.
9. Again slightly press down to encase the chocolate ganache.
10. Dehydrate at 105F for 15 hours.
Servings: 4
Yield: 4- 6 ounce ramekins
http://girliegirlarmy.com/
www.rawforbeauty.com
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