You’ve been waiting for a raw chocolate cake to appear here haven’t you? This cacao cake will not disappoint – its taste is just as mesmerising as its appearance.
Now in most chocolate references, whether book or website, Aztec god Quetzalcoatl is credited as the one who stole a cacao tree from paradise and gave it to humans. However, it is Xochiquetzal who is the chosen divinity for this cake, not only because she is the Aztec goddess of love, a feeling which cacao’s phenylethylamine (PEA) certainly inspires, but she is also the goddess that decorates cacao with fruits and flowers. To celebrate Xochiquetzal’s adorning powers, you too can have fun experimenting with different berries, flowers and spices to decorate her cacao cake. Incan berries (physalis) and cherries work wonderfully well.
And for the few of you who haven’t heard, cacao’s Latin name, ‘Theobroma cacao’ translates into food of the gods. Raw, it delivers more magnesium and arginine than processed chocolate and its amino acid, tryptophan promises to induce that ‘mmm-mmm-mmm’ sensation.
2 cups Brazil nuts or cashews
3/4 cup cacao powder
1/3 cup agave nectar
2 tabelspoons lucuma powder
2 vanilla pods
1 cup berries of your choice or cherries (reserve some for decoration)
2 tablespoons agave nectar or honey
1 vanilla pod
In a coffee grinder or blender, grind the nuts until they are fine and powdery. Transfer to a mixing bowl. Split the vanilla pods open and scrape out the little black seeds into the bowl. Add in rest of the cake ingredients and mix well with a wooden spoon ensuring the agave nectar coats the mixture evenly. You may wish to add 2-3 tablespoons of water if you find it is very sticky.
Take two flat plates, about 20cm (8”) diameter each. Divide the cacao mixture and then spread it evenly over each plate. It should be about 2cm (0.8”) thick. Place it in the fridge and allow to set for at least half an hour. You will know when it is ready because a knife will be able to cut through it without any mixture sticking to the knife.
While the cacao mixture is setting, make the sauce by blending all the ingredients. It should be of a thick liquid consistency, not runny.
How you choose to finish this cacao cake is up to you but the aim is to place one layer of berry sauce over the first cacao plate and then cover it with the second cacao layer. You may find it easier if you cut the cacao layers into smaller rectangles. Use a spatula to lift the cacao mixture from one plate to another to maintain its shape.
Decorate the top with plenty of berries, flowers and imagination.
© Erini Loucaides ‘Soar On Raw!’ 2013