Cake recipe
Ingredients
- 2 cups (500ml) hazelnuts, ground
- 1/3 cup (80ml) unsweetened cocoa powder
- 1/2 cup (125ml) coconut oil, melted
- 3 tbsp maple syrup
- pinch of sea salt
Preparation
In a mixing bowl, combine all ingredients and stir together
Press evenly the mixture into a 22cm tart pan with a removable bottom
Place it in the fridge while preparing the ganache
Make filling: 300g dark chocolate (60% cocoa min.), chopped, 1 1/4 (310ml) cup coconut milk, 2 tsp instant coffee
In a saucepan over low heat, warm the milk with coffee until small bubbles begin to form
Remove cream from heat and whisk in the coffee powder
Add in the chopped chocolate and allow the mixture to sit, untouched, for two minutes, then whisk until smooth
Pour the filling into the prepared crust
Place the tart in the fridge about 2 hours
Slice and enjoy