Caramel Chocolate Trifle Cake by Carmella

Caramel Chocolate Trifle Cake By Carmella


This cake was inspired by the conventional trifle usually made up of layers of puddings, whipped cream and cake. While preparing the different fillings, they might seem to be not sweet enough. This is to make up for the Caramel layer, which consists almost solely of dates.

Chocolate Brownie Layer

1 1 /2 cups walnuts

1 /4 cup + 2 tablespoons raw cacao or carob powder 1 /4 cup + 2 tablespoons soft dates

Pinch sea salt

Process walnuts, cacao/carob powder and sea salt in food processor until fine. Add dates and process until crumbly.


Cheesecake Layer

3/4 cup cashews, soaked

1 /4 almond milk (See Sunny Raw Tip on p. 18)

1 /4 cup raw honey or agave nectar

1 tablespoon lemon juice

2 teaspoons pure vanilla extract Pinch sea salt

1 /4 cup melted coconut oil

1 teaspoon lecithin powder

Blend all ingredients except lecithin and coconut oil in high-speed blender until smooth. Add these and blend some more until well mixed. Put mixture in the fridge to set.

Caramel Layer

1 cup Medjhool dates

1 /2 cup almond milk (See Sunny Raw Tip on p. 18)

1 tablespoon maple syrup or 1 teaspoon maple sugar

Seeds of 1" vanilla bean

Pinch sea salt

Blend all ingredients in food processor or high-speed blender until smooth.


White Chocolate Filling

1 1 /4 cups coconut milk (See Sunny Raw Tip below) 1 1 /4 cups cashews, soaked

Just a little less than 1 /4 cup raw honey or agave nectar 1 tablespoon pure vanilla extract

1 tablespoon lecithin powder

1 /4 melted cacao butter

Blend all ingredients except lecithin and coconut oil in high-speed blender until smooth. Add these and blend some more until well mixed. Put mixture in the fridge to set.

Assembly

In a spring form pan or trifle bowl, place half of the Chocolate Brownie mixture.

Follow with half of the Cheesecake mixture, then half of the Caramel mixture. Next pour half of the White Chocolate Filling.

Repeat layers.

Put in the freezer to set.

To make coconut milk, blend 1 part dried coconut with 3 parts water in high-speed blender.[/size]

oh, si seulement j'avais un cruisinier qui me confectionne cette merveille !!!

En fait, à quoi sert la poudre de lecithine dans cette récette? Et où est-ce qu'on la trouve??