Rating4.3/5 (from 4 ratings)4.25
YieldMakes 1 8″ Spring Pan Cake
Apricot Jam Filling:
* 1 c Dried Apricots, finely chopped
* 1/4 c Lemon Juice
* 1/4 c Filtered Water
* 4 c Walnut halves or 3 c Walnut meal
* 2/3 c Cacao or Carob Powder
* Pinch Himalayan Salt
* 1 1/4 c Dates
* 1 1/2 c Ripe Avocado, chopped
* 1 1/4 c Dates
* 1/3 c Cacao or Carob Powder
* 1/4-1/3 c Filtered Water, or more depending on how dry the Dates are
* 10-20 Drops of Liquid Stevia, depending on how sweet the Dates are
Apricot jam filling: Blend half of the apricots, lemon and water in a personal blender. You might need to give it several sakes while it is blending as it is a thick paste. Empty into a bowl and repeat with the other half of the ingredients. Empty the rest into the bowl and set aside.
Chocolate cake: Process the walnuts halves until a course meal is formed or dump the walnut meal in a food processor. While the food processor is processing on low, slowly pour in the cacao or carob powder and salt. Stop the food processor and scrap down the sides. Turn the food processor back on low and add the dates one at a time. Once the dates are completely incorporated, dump the cake dough into a large bowl. Divide the dough as equally as you can and add half to a 8 inch spring pan. Be sure to wipe the spring pan with coconut oil so the dough does not stick. Lightly press the dough into place being sure to create a flat surface. Pour the Apricot Jam over the top and smooth over. Let set for 1-2 hours in the freezer until the Apricot Jam is firm but not solid or frozen. Dump the rest of the cake dough over the top of the Apricot Jam layer and press lightly into place. Let set for 1 hour in the freezer or in the fridge until you are ready to frost the cake.
Process the avocado and dates in a food processor until only a few lumps remain. Add the water then the cacao or carob powder. Check for sweetness and add stevia accordingly. You might need to process the frosting more and add additional water, a tablespoon at a time if it is still too lumpy. Once the frosting is smooth, dump into a medium size bowl.
To frost the cake, remove the spring pan side and place on a cutting board. Add half the frosting to the top and slightly smooth over. Add more to the sides using an offset spatula. Once you have frosting on all sides of the cake, use the offset spatula to smooth over the sides while you turn the cutting board to rotate the cake. Smooth over the top surface and top with Cape Gooseberries with the husk turned inside out for a beautiful effect.
Bees Knees Kitchen's ThoughtsBy Bees Knees Kitchen
Vienna, home of breathtaking architecture, grand palaces, Mozart’s music and the Sacher Torte! My raw version follows the same guidelines as the original with two thick layers of chocolate cake, an apricot jam center and smothered in rich chocolate frosting! It is wonderfully rich and chocolatey without being too sweet and looks gorgeous topped with Cape Gooseberries.
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