Post by account_disabled on Mar 5, 2024 0:20:32 GMT -5
Classic among birthday and celebration cakes, the three chocolates cake undoubtedly takes one of the best positions in the ranking of the most desired chocolate desserts , since it is very loved by both older people and the little ones. home. Within this type of cold cake, there are 1000 and one versions. Ours? She's going to make you fall in love, my word. It is extremely creamy and smooth on the palate (thanks to the white almond cream ) and 100% vegetable (we use agar agar powder as a gelling agent). It does not contain gluten nor does it require an oven. Furthermore, not only is it delicious, but visually it is also quite a spectacle! It is ideal for occasions when you want to show off: Christmas, Valentine's Day or summer celebrations , since it is light and not at all cloying.
A layer of raw vegan cookie acts as a base and is topped by three layers of chocolate, each one softer. A melting experience that, we hope, you won't be able to resist! 5 out of 3 votes PDF / Print / Email PREPARATION TIME 30minutes min COOKING TIME fifteenminutes min REST TIME 8hours h CATEGORIES Sweets: cakes, pastries and pastries RATIONS 8 CALORIES / SERVING 195 kcal UTENSILS removable round silicone mold small pot Food processor Fork Freezer Fridge Silicone Whisk medium spatula Baking paper Costa Rica Mobile Number List If you care Grater Cooking shears INGREDIENTS 1x 2x 3x For the base layer: ½ cup walnuts ½ cup pitted dates 1 pinch salt 1 tablespoon melted virgin coconut oil For the first layer: 1 cup almond drink 1 tablespoon pure cocoa 35 g dark chocolate - minimum 75% cocoa ¼ teaspoon agar agar powder (1 g) 1 tablespoon carob syrup For the second layer: 1 cup almond drink 1 - 2 teaspoons pure cocoa ¼ teaspoon agar agar powder (1 g) 2 teaspoons carob syrup 1 tablespoon white almond cream.
For the third layer: 1 cup almond drink ¼ teaspoon agar agar powder (1 g) 2 teaspoons erythritol 2 tablespoons white almond cream For decoration: 2 ounces grated dark chocolate STEP BY STEP PREPARATION For the base layer: In a food processor or powerful Vitamix -type blender , add all the ingredients and blend until you obtain a slightly cakey but textured paste. Spread, with the help of a fork, on the base of our silicone mold . Press well to obtain a firm base of homogeneous thickness. Store in the freezer while preparing the next layer. For the first layer: Place all the ingredients – except the syrup – in a small saucepan . Stir well with a whisk and bring to a boil over medium heat. Stir occasionally to ensure that the chocolate melts well and that the agar agar does not stick to the base. When it starts to boil, keep stirring constantly, lower the heat to low and let it cook for 1 - 2 minutes. Add the syrup, finish mixing and turn off the heat.
A layer of raw vegan cookie acts as a base and is topped by three layers of chocolate, each one softer. A melting experience that, we hope, you won't be able to resist! 5 out of 3 votes PDF / Print / Email PREPARATION TIME 30minutes min COOKING TIME fifteenminutes min REST TIME 8hours h CATEGORIES Sweets: cakes, pastries and pastries RATIONS 8 CALORIES / SERVING 195 kcal UTENSILS removable round silicone mold small pot Food processor Fork Freezer Fridge Silicone Whisk medium spatula Baking paper Costa Rica Mobile Number List If you care Grater Cooking shears INGREDIENTS 1x 2x 3x For the base layer: ½ cup walnuts ½ cup pitted dates 1 pinch salt 1 tablespoon melted virgin coconut oil For the first layer: 1 cup almond drink 1 tablespoon pure cocoa 35 g dark chocolate - minimum 75% cocoa ¼ teaspoon agar agar powder (1 g) 1 tablespoon carob syrup For the second layer: 1 cup almond drink 1 - 2 teaspoons pure cocoa ¼ teaspoon agar agar powder (1 g) 2 teaspoons carob syrup 1 tablespoon white almond cream.
For the third layer: 1 cup almond drink ¼ teaspoon agar agar powder (1 g) 2 teaspoons erythritol 2 tablespoons white almond cream For decoration: 2 ounces grated dark chocolate STEP BY STEP PREPARATION For the base layer: In a food processor or powerful Vitamix -type blender , add all the ingredients and blend until you obtain a slightly cakey but textured paste. Spread, with the help of a fork, on the base of our silicone mold . Press well to obtain a firm base of homogeneous thickness. Store in the freezer while preparing the next layer. For the first layer: Place all the ingredients – except the syrup – in a small saucepan . Stir well with a whisk and bring to a boil over medium heat. Stir occasionally to ensure that the chocolate melts well and that the agar agar does not stick to the base. When it starts to boil, keep stirring constantly, lower the heat to low and let it cook for 1 - 2 minutes. Add the syrup, finish mixing and turn off the heat.