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; 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)

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

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.