Melbourne Recipe Club

Chocolate fridge cake (Forgotten Ingredient) October 5, 2011

I had a jar of coconut oil left over from when I made Ice Magic last year for the Chocolate dinner. The Forgotten Ingredient dinner was a good chance to use it up.

This recipe is heavily based on this “Mock Chocolate Cheesecake” recipe by Kim. It is uncooked, vegan (dairy-free, egg-free), and gluten-free.

Ingredients (for crust)

• 1 cup (250mL) macadamias (~140g)
• 1 cup blanched, sliced or similar almonds
• ½ cup dates
• ¼ cup shredded coconut
• 1 tablespoon (15mL) cocoa powder

Ingredients (for filling)

• 3 cups unsalted, roasted cashews (~450g)
• ¾ cup orange juice
• ¾ cup honey
• ¼ cup golden syrup (that’s what I used, but you could probably use more honey)
• ¾ cup refined coconut oil
• 2 teaspoons vanilla extract
• ¼ cup cocoa powder
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg

Method

1. Soak cashews in a bowl of water for 1hr, then drain.
2. Grease a 23cm diameter spring-form cake tin with coconut oil, and set aside.
3. Place all crust ingredients in a food processor, and process until crumbly.
4. Press crust firmly into the cake tin.
5. Place all filling ingredients in a food processor, good blender or in a jug using a hand blender, and blend until smooth. It’s okay if it still seems a bit gritty – this will sort itself out later.
6. Poor filling into tin, cover with an inverted plate and place in the fridge until ready to serve. It should take a couple of hours to set.
7. To serve, I grated chocolate over the top to hide water marks and served with raspberries and double cream. Although, it’s no longer vegan / dairy-free, it tasted good.

Serves ~12.