Intense Chocolate Cake with Avocado and Matcha Tea Cream

Name: Intense Chocolate Cake with Avocado and Matcha Tea Cream
Ingredients: 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; 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; 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!

Tip

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

Ingredients

Avocado and Matcha Tea Cream

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

Chocolate Cake

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

For Assembly

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

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