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Chocolate, nut & raspberry truffle cake

Make this indulgent dessert the day before and chill overnight - by Kerrie Worner
  • 25 Mar 2019
Chocolate, nut & raspberry truffle cake
Cath Muscat
Serves 12
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This is super easy to make with the help of your food processor, but needs overnight refrigeration so you transport it in the tin and simply serve with whipped cream on the day!

Ingredients

1 cup (160g) natural almonds

⅔ cup (100g) cashews

8 fresh dates (140g), seeded

¼ cup raw cacao powder, plus extra, to dust

2 tbsp rice malt syrup

1 tbsp coconut oil

1 tsp vanilla extract

300ml pure cream

1½ cups (185g) frozen raspberries

200g dark cooking chocolate

200g milk cooking chocolate

1 cup (150g) macadamias, roasted, plus extra, to serve

Whipped cream, to serve

Method

  1. Invert the base of a 20cm round springform tin. Grease, then line base and side with baking paper. Put almonds and cashews in the bowl of a food processor, then process until chopped. Add dates, cacao, syrup, oil and vanilla, then process until all ingredients form a paste. Using a moist hand, press mixture into base of prepared tin. Refrigerate for 1 hour or until firm.

     

  2. Combine cream and raspberries in a medium saucepan over a medium heat. Break dark and milk chocolate into a large heatproof glass bowl, then rest a large sieve over bowl. Once cream comes to the boil, remove from heat and pour through sieve onto chocolate. Stir to press raspberries through sieve, discarding seeds. Stir chocolate mixture until melted and smooth. Cool slightly.

     

  3. Roughly chop macadamias, then sprinkle over base of cake. Pour chocolate mixture over macadamias. Refrigerate overnight to set. Remove cake from tin and transfer to a serving plate. Dust with extra cacao. Serve chilled with extra chopped macadamias and whipped cream.

Chocolate, nut & raspberry truffle cake recipe
  • Entertain
  • Magazine
Kerrie Worner
Kerrie Worner
With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

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