Tuesday, November 30, 2010

Luscious Living German Chocolate Cake - The Recipe at Last

My mother's 68th birthday was coming up and I want to create something new and special for her. She's a chocolate lover, like me. So, I knew she would Love this Delicious and Moist cake.





Ingredients

The Chocolate Cake:

2 Cups Organic Raw Almonds that have been soaked & dehydrated
2 Cups Organic Raw Pecans that have been soaked & dehydrated
1/2 Cup Organic Raw Cocoa Powder - Verified Truly Raw
1/8 tsp of quality Salt - (I prefer Himalayan Pink Crystal Salt)
20 Large Organic Medjool Dates
2 tsp. Vanilla (not a raw ingredient) or Raw Vanilla Bean Power

The Coconut Pecan/Walnut Topping:

18 Large Organic Medjool Dates
3/4 Cup Water
1/3 Cup Organic Extra Virgin Coconut Oil
2 tsp. Vanilla (not a raw ingredient) or Raw Vanilla Bean Power
1/8 tsp Himalayan Pink Crystal Salt (to taste)
2 Cups Organic Raw Pecans that have been soaked & dehydrated
(or 2 Cups Organic Raw Walnuts that have been soaked & dehydrated )
2 Cup Organic Raw Shredded Coconut

Equipment Used in This Recipe 


Instructions

The Chocolate Cake:


Chop the 2 cups of Almonds in the food processor with the S-blade until very fine.
Add the 2 cups of Pecans to the Almonds and process a few seconds until well chopped, but not too fine.

Add the 1/8 tsp of Himalayan Pink Crystal Salt and the 1/2 cup Organic Raw Cocoa Powder and process in briefly.

Remove the pits and split the 20 Large Medjool Dates in half, then process them into the nut/cocoa mixture until slightly sticky.

Everyone's tastebuds are unique, so when you get this far, it's best to taste it. This way you can make any necessary adjustments. It should taste like a rich and delicious chocolate cake.

If it isn't chocolatey enough for your taste, add more Organic Raw Cocoa Powder one spoonful at a time and process in briefly, then taste again until you get it just right for you.

If it tastes a little flat, then sprinkle in another dash of Himalayan Pink Crystal Salt and process briefly.
Be sure to modify your personal recipe to include any additions you make, so it will be easier to get it right next time.

When it tastes nice a chocolatey, then add the 2 tsp of Vanilla (if you use Vanilla Powder, be sure to add 2 tsp of water to make up for the liquid). Process for a few seconds to distribute the moisture through the whole batch, but not too long.

Next, press your cake onto a lined (with parchment paper) plate, cake pan, or spring form pan and Refrigerate while making the Coconut Pecan/Walnut Topping. I used my big 10 inch spring form pan that I usually use for Cheesecakes and Mousse Cakes.



The Coconut Pecan/Walnut Topping:


Step 1:

Put the following ingredients in a High-speed Blender and puree until smooth.

Pit the 18 Large Organic Medjool Dates, 3/4 Cup Water, 1/3 Cup Organic Extra Virgin Coconut Oil,  2 tsp. Vanilla and 1/8 tsp Himalayan Pink Crystal Salt.

Taste and adjust flavor if necessary by adding additional salt or a date or two.

Step 2:

Then put in a large bowl
the 2 Cups Organic Raw Pecans (or 2 Cups Organic Raw Walnuts) broken into smaller chunks
and the 2 Cups Organic Raw Shredded Coconut
and the puree from Step 1and gently stir together until well mixed.


Spread evenly on top of Cake and return to refrigerator.


Assemble the Cake:

If you made one big cake and want to create layered servings, cut the cake evenly into 12 pieces and stack one on top of another. You could also, make 2 smaller cakes the same size (or double the recipe if you need more servings) and fill and stack them whole, but it is harder to cut the cake and have it come out looking good.

Hope you enjoy the recipe and that you find it very delicious and moist too. ;)

2 comments:

  1. hmmm yummy, its make me hungry when i saw this lol
    im pretty much sure i will try to made this for my daughter im sure they love it...

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  2. Great slot18! I do hope they will love it! :)

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