Zizi's Adventures - Real Food, Real Stories

The World’s Best Raw Chocolate Ganache Cake

by

I have to tell you: this is the world’s best yummiest raw chocolate cake ever! I can even say: this is the best chocolate cake.

I don’t tell you to make it.

I’d rather say: if you don’t make it you will miss your best raw chocolate cake moment!

Raw, vegan and full of chocolate? How can this happen? Does this mean this is a healthy, sweet, very chocolate-y experience? Yes, if you don’t count the 100 grams coconut flower sugar, this cake is nutritious, healthy, full of vitamins and minerals.

The base contains dates, almonds and Himalayan salt. Almonds are rich source of vitamin E, containing 26 miligrams per 100 grams. Raw almond is high quality protein, a third of which are essential amino acids.They are also rich in dietary fiber, B vitamins, essential minerals and monounsaturated fat, one of the two fats which potentially may lower LDL cholesterol.

Health benefits of dates are uncountable, as this fruit is affluent in natural fibres. A 100 gram portion of fresh dates is a source of vitamin C and supplies 230 kcal (960 kJ) of energy. Dates are even rich in other vitamins and minerals. These natural product contains oil, calcium, sulphur, iron, potassium, phosphorous, manganese, copper and magnesium which are advantageous for health.

The base of the ganache is avocado. Avocados are a good source of fiber, potassium, and vitamins C, E, K, folate, and B6. Half an avocado has 160 calories, 15 grams of heart-healthy unsaturated fat, and only 2 grams saturated fat. One globe contains more than one-third daily value of vitamin C, and more than half the day’s requirements of vitamin K.

Cocoa contains a large amount of antioxidants (flavinoids). Cocoa beans are rich in a number of essential minerals, including magnesium, calcium, iron, zinc, copper, potassium and manganese and in vitamins such as A, B1, B2, B3, C and E.

“Coconut sugar has long been a staple in East Asia where it is extracted from the sap of coconut flower buds. And when compared to brown cane sugar, coconut sugar contains more than 20 times the amount of nitrogen, 26 times the amount of phosphorus, nearly 16 times the amount of potassium, four times the amount of magnesium, 26 times the amount of natural chloride, and nearly twice the amount of iron. It is also very high in natural B vitamins.” (Learn more on Natural News.)

Do you believe me that this is a healthy chocolate ganache cake? 🙂

Oh and I shouldn’t forget to mention the name of the goddess who I learnt to make this cake from. Laura Coxeter is a raw food specialist and she showed Hugh Fearnley-Whittingstall (in the TV show River Cottage “Veg Every Day”) how to make a sumptuous chocolate tart with wholesome raw ingredients.

Raw Chocolate Ganache Cake

Ingredients (serves 4, for a 18,5 cm – 7,28 inches – spring form pan)

For the base
– 100 g almonds
– 70 g dates, pitted
– 1/2 teaspoon sea or Himalayan salt

For the filling
– 2 big ripe avocados
– 70 g raw cocoa powder
– 50 g coconut oil
– 100 g coconut flower sugar (you can substitute with raw cane sugar)
– 1 vanilla bean, split and seeded
– pinch of sea or Himalayan salt

Method

If you have time soak the almonds for at least 6 hours then drain and dehydrate them (The soaking releases the enzyme inhibitors and makes them easier to digest.). In a food processor blend the almonds. Add dates and salt and blend until you get a ‘dough’ or until the mixture forms a ball (if it’s too dry, add 1-2 teaspoons coconut oil to the dough).

Line the spring form pan with cling film and press the dough into the bottom of the pan. Place it in the freezer  to harden until you make the ganache.

Place all the filling ingredients in a food processor then blend everything until smooth. Pour the ganache over the base. Set in the freezer for 1 hour (it should be firm enough to slice up). If you’re impatient you can take out after 45 minutes freezing. 🙂

Let’s cut in…

This is your slice… the bigger part is all gone! 🙂

Superfood Breakfast: Creamy Coconut Bulgur With Lemon And Poppy Seed

by

Until now I always used bulgur in savory meals (like in this tabuleh). It is a cereal food made from several different wheat species, most often from durum wheat. Its use is most common in the Middle Eastern and the European cuisines.

I never thought I could make a slightly sweet, nutritious breakfast meal from it. The recipe comes from Heidi’s wonderful book Super Natural Every Day. Her style of cooking feels so comforting to me. Heidi’s vegetarian, nutritious, simple but delicious recipes are so close to my heart and inspire me to cook and bake everything from her book.

Creamy Coconut Bulgur with Lemon and Poppy Seed

Ingredients (serves 2)

– 180 ml coconut milk
– 120 ml water
– 70 g bulgur
– 1 teaspoon poppy seeds
– greated zest of 1/2 lemon
– 4 teaspoon honey
– 1/4 teaspoon salt
– 15 g almond, roasted, chopped

Method

Roast the almonds in a dry non-stick pan for 5-7 minutes. Set aside to cool, then chop them roughly.

In a pan heat coconut milk and water. Stir in the bulgur and bring it to boil. Turn down the heat to medium and cook the mixture for 15-20 minutes, until the bulgur is tender and creamy (if the liquid is absorbed before the bulgur has cooked, stir in more water or coconut milk – 3-4 tablespoons at a time). Add honey, poppy seeds and lemon zest. Serve warm with toasted almond on top.

Fig Frangipane Tart

by

The born of this frangipane tart has a short story. Let me tell you… I found this recipe on my friend’s, Emiko’s blog who I met in London at the Food Blogger Connect Conference. She is a great person, a true friend and a talented photographer.  When I saw the photo of this tart, I fell in love with it. I was dreaming to bake it but it’s difficult to get figs in Hungary… either you are lucky and you have a tree in your garden or you have friends, relatives, neighbours who have fig trees in their garden. 🙂 In my situation, option number two is the winner.

So a sunny Sunday morning in September the door bell rang… we got a basket of figs from the neighbours. Oh, yeah! We are lucky! I ran into the kitchen and started making this tart straight away. Instead of sugar I used honey to sweeten the filling.

I didn’t know what frangipane means so I searched on the internet for the information. Frangipane is a filling made from almond. This filling can be used in a variety of ways including cakes, tarts and other assorted pastries. Originally designated as a custard tart flavored by almonds or pistachios it came later to designate a filling that could be used in a variety of confections and baked goods.

Fig Frangipane Tart

Ingredients

For the pastry

– 250 g white spelt flour
– 125 g cold butter
– 70 g cane powder sugar
– 1 egg
– 1-2 tablespoons of cold water

For the frangipane
– 100 g almond meal
– 50 g butter
– 50 g honey
– 1 egg
– zest of 1 lemon
– 20-25 fresh figs

Method

To make the pastry, in a bowl chop the cold butter into small cubes, add to the flour and cane sugar. Rub the butter into the flour with your fingers until you get a crumbly mixture. Add the beaten egg until and the water until the pastry comes together into a smooth, elastic ball. Wrap in a clingfilm and let it rest in the fridge for at least 30 minutes. After resting the dough, roll out  the pastry on a floured surface to cover your pie dish (diameter: 20-23 cm) and prick holes with a fork all over the pastry.

To make the frangipane, in a bowl mix together almond meal, butter, honey and the egg. Add lemon zest, then mix and stir until combine. Turn the mixture out onto the pastry. Add the fig halves, face up, to cover the entire tart. Push the figs down gently into the frangipane so that the surface is even. Bake at 180C (350F) for about 30-40 minutes or until golden brown.

These quantities will give you enough to make a large tart plus some extra leftover. From the leftover dough I made fig biscuits! 🙂

Rhubarb Redcurrant Muffins

by

Meeting Béa (the writer of the beautiful blog, La Tartine Gourmande) last weekend at Food Blogger Connect in London was a dream come true experience for me. She is my role model in food photography and styling. I love her colourful kitchen props and I hope one day I will have as many cutleries, plates, napkins, glasses and bowls to choose from as she has.

I know… everything goes step by step. And to be honest, I like my small steps. I can see the development on my work. I also hope I will be able to attend next year’s Food Blogger Connect because I’m ready to learn more and meet again my new found food blogger friends from all over the world. If you read this, I miss you guys! 🙂

I found this redcurrant rhubarb muffins recipe on Béa’s blog. I love rhubarb so much. The base of the muffins is rhubarb compote that would be also great dribbled on vanilla ice-cream. Yum! I changed some of the ingredients and I didn’t have raspberry at home so I used redcurrant instead of them. The muffins turned out to be absolutely moist, not too sweet and delicious!

Rhubarb Redcurrant Muffins

Ingredients 

For the rhubarb compote
– 1,5 cups finely diced rhubarb
– 3 tablespoon honey
– 2 tablespoons water

For the muffins
– 100 g whole wheat spelt flour
– 70 g white spelt flour
– 60 g almond meal
– 1 teaspoon cinnamon
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 2 organic eggs
– 7 tablespoons coconut oil
– 1/2 cup oatmilk
– 70 g natural cane sugar
– 1 vanilla bean, split and seeded
– 1/2 cup finely diced rhubarb
– 1/2 cup red currant
– rhubarb compote

Method

Place the rhubarb in a pot with honey and water. Stir and stew on low heat until soft. Purée with a blender and set aside.

Preheat the oven to 170C (350F) and line 12 hole muffin tray with paper cases.

In a bowl mix together the dry ingredients: flours, almond, cinnamon, baking powder and baking soda. In another bowl beat the eggs with the cane sugar until light, then add oatmilk, coconut oil and vanilla. Pour the wet ingredients into the dry ones and mix until smooth. Add rhubarb compote, then fold in the diced rhubarb and red currants.

Spoon the mixture into the cases, filling them about two thirds full, dividing the batter evenly. Bake the muffins about 20-25 minutes on 170-180C (350F). Remove from the oven when a cocktail stick just comes out of the muffins cleanly. Leave them to cool on a wire rack.