the raw chef | Marbled Chocolate Tart
Desserts Homestudy
Chocolate Marble Cake
Makes one 9" cake, 8 portions
For the crust
1½ cups cashews
½ cup soaked Hunza raisins
1 tablespoon agave
ź cup chopped cacao butter, melted
1 teaspoon lemon juice
Pinch salt
1. Grind all ingredients in a f ood processor to crumbs.
2. Press evenly into the base of an 8" cake pan.
3. Set aside.
For the filling
1½ cups cashews
¾ cup water
½ cup agave
½ cup chopped cacao butter, melted
1 teaspoon vanilla
Pinch salt
1. Blend all ingredients in a high-speed blender until smooth.
2. Separate mixture into 2 even portions.
3. Pour one half of the mixture into the cake pan, on top of the cashew base.
To the second half , add:
1/4 cup water
1/2 cup cacao powder
1. Blend in a high-speed blender again until smooth.
2. Pour this mixture into the cake pan on top of the white chocolate layer, moving the blender jug as
you go.
3. Just as you get to the last bit of mixture in the jug, lower the jug closer to the cake pan, so that the
last bits drizzle on top.
4. Use a cocktail stick to swirl the top of the cake.
5. Place the whole thing in the ref rigerator to set.