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

  1. In a mixing bowl, combine all ingredients and stir together

  2. Press evenly the mixture into a 22cm tart pan with a removable bottom

  3. Place it in the fridge while preparing the ganache

  4. Make filling:⁣ 300g dark chocolate (60% cocoa min.), chopped⁣, 1 1/4 (310ml) cup coconut milk⁣, 2 tsp instant coffee

  5. In a saucepan over low heat, warm the milk with coffee until small bubbles begin to form

  6. Remove cream from heat and whisk in the coffee powder

  7. Add in the chopped chocolate and allow the mixture to sit, untouched, for two minutes, then whisk until smooth

  8. Pour the filling into the prepared crust

  9. Place the tart in the fridge about 2 hours

  10. Slice and enjoy

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