Intense Chocolate Cake with Avocado and Matcha Tea Cream

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Intense Chocolate Cake with Avocado and Matcha Tea Cream

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  • Arla
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  • Intense Chocolate Cake with Avocado and Matcha Tea Cream
https://www.arlafoods.co.uk/recipes/intense-chocolate-cake-with-avocado-and-matcha-tea-cream/

Ingredients

Avocado and Matcha Tea Cream

150 g Cashews
75 g Coconut oil
3 Ripe avocados
200 g Arla® LactoFREE Cream cheese
1 tsp Matcha powder Tea (Best quality)
3 tbsp Maple syrup
1 tsp Vanilla essence
Juice of 1 Lime fruit

Chocolate Cake

150 g Almond flour
100 g Coconut Blossom sugar
65 g Cocoa powder
1½ tsp Baking powder
150 g Spreadable
3 Eggs
3 tbsp Maple syrup
1½ tsp Vanilla essence

For Assembly

½ tsp Matcha powder Tea
7 Leaves Lemon balm (To garnish)

Instructions

Step 1

  • For the Avocado and Matcha Tea Cream, first put the cashews in a bowl and cover them with boiling water. Let the nuts soak in the water for 30 min.

Step 2

  • Melt the coconut oil in a small saucepan on a low heat.

Step 3

  • Remove the avocado meat from the shell and stone and put them into a food processor.

Step 4

  • Sieve the water from the cashew nuts and put them in the food processor along with the rest of the ingredients.

Step 5

  • Blend the ingredients until you have a completely smooth and nice green cream.

Step 6

  • Put the cream in a bowl, cover with film and refrigerate to make the cream firmer in texture - about 1 1/2 hours. In the mean time bake the chocolate cake.

Step 7

  • For the chocolate cake, first preheat the oven at 170°C.

Step 8

  • Grease two round 20cm cake moulds with LactoFREE spreadable and coat the base of the moulds with baking paper.

Step 9

  • Mix the almond flour, coconut sugar, cocoa and baking powder together in a bowl.

Step 10

  • Melt the lactose-free butter in a small saucepan.

Step 11

  • Whisk together the melted butter, eggs, maple syrup and vanilla extract in a bowl.

Step 12

  • Fold the dry ingredients together with the wet and stir them together until you get a ball.

Step 13

  • Divide the cake dough into the two moulds and bake for about 25-30 min until the cakes are baked. Test with a bamboo skewer in the middle of the cake. The skewer should come out completely clean and without wet cake dough when the cake is ready.

Step 14

  • Let the cakes cool down for 20 minutes on a baking rack, then refrigerate until the cakes have cooled.

Step 15

  • To assemble the cake, first gently stir the matcha tea cream before smearing it on the cake so that it is completely smooth after cooling.

Step 16

  • Place one cake on a suitable dish. Spread half of the cream on the first cake and spread it nicely all over the bottom with a small palette knife.

Step 17

  • Place the other cake on the cream and spread the remaining cream on top of the cake with the palette knife.

Step 18

  • Sprinkle with extra matcha tea and garnish with lemon balm leaves.
Enjoy!
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Tip

The cakes can be baked the day before use and stored in an airtight container on cool.