Raw Chocolate cake

Yesterday evening my little brother and I spend our evening baking. After days of rain and cold weather we decided to stay inside, get out all the baking equipment. We decided on tweaking a no-bake chocolate cake recipe I tried out around a week ago. I found it to heavy, so was wondering about making it softer and healthier. My little brother is a chocolate monster, so he had no problem helping me out, being able to eat the mixture when I wasn't looking. 

The original recipe asks for same amounts of chocolate and butter. The idea alone makes me gain pounds and pounds! So I was looking for alternatives. I came up with two different cakes, with different butter replacements.

Note: This is a great recipe for a vegan chocolate cake! Make sure you buy biscuits and chocolate that are dairy free. 

No-bake chocolate coconut cake
serves 12
200 grams of dark chocolate
100 grams of solid coconut oil
80 grams of dates, soaked, pitted and chopped
80 grams of walnuts, chopped
200 grams of wholemeal biscuits
2-3 tablespoons of grated coconut

Melt the chocolate and coconut oil au-bain marie. Line a 22 cm round cake tin with baking paper. Crush the biscuits into crumbs and bigger bits. Now mix the biscuits, the dates and walnuts together. Mix until they are evenly spread. Slowly add them to your melted chocolate mixture, stir till combined. Spoon the mixture into the tin, cover and leave in the refrigerator for 1-2 hours at least.

I use coconut oil as a butter substitute. Cutting the amount in half, making it less fat. I'm not using extra sugar, because I think the dates will sweeten it up. So less fat, no added sugar, heatlier cake! The chocolate and coconut oil will harden in the fridge and will make the cake heavy and packed.

 

Raw chocolate tofu cake
serves 12
It sounds silly, chocolate and tofu in a cake. In comparison to the no-bake coconut cake it is even healthier. Because the tofu will replace the butter or coconut oil and makes it almost fat free! The tofu and chocolate will harden in the fridge. The mixture will stay a bit moister and has more a texture and heaviness of a chocolate mousse.

200 grams of dark chocolate
200 grams of silken tofu
80 grams of dates, soaked, pitted and chopped
80 grams of walnuts, chopped
200 grams of wholemeal biscuits

Melt the chocolate au-bain marie. Line a 22 cm round cake tin with baking paper. Crush the biscuits into crumbs and bigger bits. Now mix the biscuits, the dates and walnuts together. Mix until they are evenly spread.

Now break up your tofu, using a fork or a food processor, blender. Add the tofu to the chocolate, mixing it in while it is still heating by the au-bain marie. You need to heat the mixture a little, the tofu is cold an will cool your chocolate. Making it hard to work with. Heating the mixture while stirring will make it easier and keeps the chocolate from hardening already.

Slowly add the biscuit, date, walnut mixture to your melted chocolate mixture, stir till combined. Spoon the mixture into the tin. Use clean hands to push down the mixture and make a smooth top. Cover and leave in the refrigerator for 1-2 hours at least.

After the cakes are set, you can cut it in thin slices. The cakes are both very rich in flavor, so a little will be enough. Take your pick and enjoy!