Traditional recipes

Caramel cake with chocolate

Caramel cake with chocolate


Walnuts and sunflower seeds are left to hydrate in water overnight. It is possible without this step.

Then put them in the robot with the S blade together with the cocoa and grind until they are crushed as much as we want (finer or with larger pieces to be crispy).

Add prunes and melted cocoa butter and process until the composition is well bound. If it binds harder, we can add 1-2 tablespoons of water.

It is pressed evenly in the shape of a cake.

Caramel cream:

The dates and apricots are left to soak in water overnight. Drain the water and put it in the robot together with the rest of the ingredients. It is processed until we obtain a consistent paste, which we put over the counter. It is more sticky, but with a spatula or spoon, it will spread easily.

Walnut butter can be made at home. Put a cup of unhydrated nuts in the food processor and process until the oil begins to release and turn into butter. You can also put the nuts for 3-4 minutes in the preheated oven and then process them.

Chocolate cream:

Let the cashews hydrate for approx. 4 hours. Then put it in a blender with water and grind until you get a cream. Even if it is thicker and there are still pieces of cashews left, we do not add water. Add honey and melted cocoa butter, which will help processing, then add cocoa. Everything must be well homogenized. Taste to adjust to your preferences.

The cream obtained is poured over the caramel cream. Put the cake in the freezer for about 4-5 hours. The secret is not to freeze, but only to harden and can be easily removed from the form. Later it can be stored in the refrigerator. I put homemade rosehip jam on top, but you can put fruit topping.

It is perfect in taste and flavors (at least for my tastes), but also satiating, so cut small slices of it.

I'm waiting for you to tell me how you liked it!

With love,