Recipe Directions
APRICOT JAM FILLING
1. Blend half of the apricots, lemon, and water in a blender. You might need to give it several shakes while it is blending as it is a thick paste.
2. Empty into a bowl and repeat with the other half of the ingredients. Empty the rest into the bowl and set aside.
CHOCOLATE CAKE
3. Process the walnuts halves until a course meal is formed or dump the walnut meal in a food processor.
4. 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.
5. 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.
6. Divide the dough as equally as you can and add half to an 8 inch spring pan. Be sure to wipe the spring pan with coconut oil so the dough does not stick.
7. Lightly press the dough into place being sure to create a flat surface. Pour the apricot jam over the top and smooth over.
8. Let set for 1-2 hours in the freezer until the apricot jam is firm but not solid or frozen.
9. 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.
CHOCOLATE FROSTING
10. Process the avocado and dates in a food processor until only a few lumps remain. Add the water then the cacao or carob powder.
11. 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.
12. Once the frosting is smooth, dump into a medium size bowl.
13. 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.
14. 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.
15. Smooth over the top surface and top with cape gooseberries with the husk turned inside out for a beautiful effect.
Bees Knees Kitchen's Thoughts
By 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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Comments
Top voted
FawnM
Apr 16, 2013
This looks and sounds delicious, and I'm not a big fan of (cooked) cake. You had me with the chocolate on chocolate though. The cake itself looks moist enough ... what are your thoughts on presoaking the walnuts?
orchid_butterfly
Apr 16, 2013
orchid_butterfly's Review
Sacher Torte--Chocolate Cake
I loved this dessert!! I made it tonight for my boyfriend, and we both absolutely loved it!! I added some dried coconut instead of just walnuts. It was delicious, especially the avocado icing!
deanna banana
Apr 16, 2013
totally trying this! I need some chocolate in this raw life! thank you!(:
All
bottlerawket
Apr 24, 2013
bottlerawket's Review
Sacher Torte--Chocolate Cake
great!
i used strawberries in place of apricots, but the filling turned out delicious anyway. even my strictly-omnivore parents enjoyed this one. thanks! :)
Bees Knees Kitchen
Apr 17, 2013
You can of course soak the Walnuts for 8-12 hours, then deyhdrate them until they are dry. If you decide not to dehydrate them then the cake batter will be too wet. Would love to hear how you get on!
orchid_butterfly
Apr 16, 2013
orchid_butterfly's Review
Sacher Torte--Chocolate Cake
I loved this dessert!! I made it tonight for my boyfriend, and we both absolutely loved it!! I added some dried coconut instead of just walnuts. It was delicious, especially the avocado icing!
deanna banana
Apr 16, 2013
totally trying this! I need some chocolate in this raw life! thank you!(:
FawnM
Apr 16, 2013
This looks and sounds delicious, and I'm not a big fan of (cooked) cake. You had me with the chocolate on chocolate though. The cake itself looks moist enough ... what are your thoughts on presoaking the walnuts?
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