This is the recipe that got me an audition opposite the judges of Masterchef Israel!
Cacao has opened many doors for me in more than two decades! I have cooked for many and I have cooked for just me, but I never thought I would cook on TV!
No-Bake Cake Dark Chocolate with Peanut Butter and Berries
Dark Chocolate Layer
250 gr. raw cacao butter, chopped
100 gr. unsweetened raw cacao paste, chopped
1 cup coconut sugar, powdered and sifted
3 tbs maple syrup
1 tsp vanilla extract
sea salt
edible gold leaf
2 TBS raw cacao powder
Method:
Melt cacao paste and unsweetened cacao butter in a bowl on a double boiler.
Whisk in 1 tbs of raw cacao powder
Add the sugar until well incorporated.
Add Vanilla and Sea Salt and whisk.
Set aside half of the melted chocolate until ready to place into molds.
Caramelized Cacao Beans, Almonds and Walnuts Layer
1/2 cup coconut sugar
2 tbsp water
1 1/2 cups raw cacao beans
1/2 cup almonds raw
½ cup walnuts
Fine Sea Salt and Cayenne (for sprinkling)
2 TBS Powdered Sugar for sprinkling (you will use a lot less)
Method:
Preheat oven to 170• C.
In the meantime blend coconut sugar to a fine powder in a high powered blender and sift to remove the hard and stony grains that are usually found in this product. Set aside. Spread almonds and walnuts on a baking sheet and bake for 10-12 min.
Heat the sifted coconut sugar and water together in a saucepan until sugar dissolves. Add in the cacao beans and roasted nuts and stir to coat completely. Keep stirring for about 3 minutes until well coated.
Transfer immediately to parchment paper, sprinkle with sea salt, powdered sugar, a dash of cayenne and let cool completely by placing in the refrigerator where it can harden faster.
Equipment Needed: Oven, 3 Bowls, Skillet, very fine sieve, baking tray
Oven Paper
Peanut Butter Cream Layer
2/3 cup unsweetened peanut butter
3 tablespoon maple syrup
2 tablespoon melted coconut oil
¼ Tsp sea salt
½-1 TBS Cacao Nibs for crunch (שבבי קקאו)
2-3 TBS Almond Milk
1-2 TBS of Coconut Milk
In a small bowl, stir together the peanut butter, coconut oil, nibs, salt and maple syrup. Gently spread a layer of this nut butter mixture about 2-3mm thick over the nut crust that is in your mold.You will later add the ganache layer, caramelized nuts, along with the berries to this mold and envelop it with the dark chocolate.
Chocolate Ganache Layer
3/4 cup semi sweet blend of chocolate chips
¼ cup coconut milk 2 tbs almond milk
1/2 teaspoon pure vanilla extract
¼ tsp sea salt
1 tbs raw cacao powder for balancing
Method:
Heat the coconut milk on low heat, but don’t let it boil. Meanwhile set up a double boiler and place your chocolate pieces into the bowl. Go back to the coconut milk that is heating up and add the coconut sugar, vanilla and salt and mix until the sugar has dissolved. Remove from heat and pour it over the chocolate. Mix thoroughly until it melts and turns smooth and silky.
Gently spread a layer of this ganache mixture about 1/4-inch thick over the peanut butter cream. Take the nut and almond clusters from the previous recipe and insert them into the ganache, making sure you cover the whole area, so that each bite contains a bit of crunch.
Nutty Base Layer
1 cup almond flour (baked on a baking sheet for 10 minutes at 170*C)
1/2 cup raw walnuts
1/2 cup raw pecans
1/2 cup white sesame
4 tbs maple syrup
2 tablespoons melted raw cacao butter
1/2 Tsp Sea Salt
Method:
Preheat oven to 170 degrees. Roast the nuts for 8-12 minutes. Remove from oven and blitz to a fine consistency. Place in a bowl and add the rest of the ingredients and mix with a wooden spoon until well combined. Taste and adjust as needed When the mix is placed into your hand it should hold together and not fall apart. If does stay together start by adding a tablespoon of water to the blend and mix again until the desired outcome is reached.
Berry Jam Layer
1 cup fresh or frozen blueberries
1 cup fresh or frozen blueberries, cherries
1/4 cup + 2 tbs maple syrup
1 tsp agar agar powder
1-3 tbs lemon juice
Method:
Pour the 1/4 cup water, the maple and 1 cup of blueberries, 1 cup cherries and the maple into a small saucepan and cook for about 5 minutes on medium heat, stirring occasionally . Halfway through the cook. add a 1/2 tsp of agar agar, and continue to cook for 5 minutes. Add the lemon and cook for 1 more minute. Taste and adjust as needed. Take off heat, place it in a bowl, set aside or place in the fridge to cool.
Tip: Don’t overcook. Fruits should be soft, but still keep their shape. You know it’s ready when it resembles a honey marmalade consistency..
Assembly:
In the chosen mold place a thin layer of nuts, making sure to press down well. Add a very thin layer of peanut butter (2mm) and then top with 1.5 cm of cooled chocolate ganache. Take a few caramelized nuts (enough to cover the layer) and place them into the ganache layer. Top with a layer of the cooled blueberry marmalade and place in the fridge for 10 minutes or until cooled throughout.
Remove from mold and dip into the melted dark chocolate blend and place on a wire rack. Sprinkle it with sea salt and place it in the refrigerator for a few minutes to harden.
To finish up, create a nest with the gold leaf on the center top part of the heart mold and add one caramelized cacao bean in the “nest”.
Refrigerate for ateast 2 hours and serve immediately after removing.
