Baileys Almande Vegan Chocolate Ganache Cake

18cm Springform cake tin /Serves 8

1 hour plus 3 hours chilling.

Ingredients

For the base

100g Dates

140g Whole blanched almonds (lightly roasted)

1 tbsp Cocoa powder

1 tbsp Coconut oil

2 tbsp Maple syrup  

For the filling

2 large ripe avacados

300g Dark Chocolate roughly chopped

125g Maple syrup

175g Baileys Almande

Decoration

150g Dark chocolate roughly chopped

50g Whole Almonds roughly chopped and toasted

Edible Bronze Crunch or similar

Method

First make the base – Line the base of the tin with baking parchment and lightly grease the sides of the tin with oil. In a food processor blend the almonds, dates until they have broken down in small pieces. Add the coconut oil and maple syrup blitz until combined. Press down the mixture with the back of a spoon until smooth and level.

Next make the ganache, place the chocolate in a bowl. In a sauce pan bring the Baileys Almande and maple syrup to the simmer, pour over the chocolate and stir together until smooth, allow to cool.  In a food processor blend the avocados until smooth and then add the ganache, pulse until smooth. Pour mixture into the tin and place in the fridge and allow to set for 3 hours. Once set carefully remove the chocolate cake from the tin. Return to the fridge.

To make the shards. Turn a small baking tray upside down and line with baking parchment. In a bowl melt the chocolate over a pan of barely simmering water. Frist decorate the top of the chocolate cake. Dip a teaspoon in the chocolate and drizzle over the ganache cake, creating chocolate swirls on the top. Then pour the remaining chocolate onto the parchment, evenly spread to the edges of the tray with a step pallet knife, sprinkle half the chopped almonds and bronze crunch. Place another piece of baking parchment over the top of the chocolate and place a chopping board on top, this will keep the sheet flat. Set in the fridge for 20 minutes.

To serve, remove the baking parchment from the base. Place on a cake stand, decorated with the remaining toasted almonds and bronze crunch. Gently brake the chocolate sheet in piece and on one side of the cake push the shards into the ganache a little they stand up and serve.

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