Vegan chocolate cake

Vegan chocolate cake

Total: 2 hr | Active: 1 hr
vegan, lactose-free
Nutritional value / piece: 368 kcal
, Fat: 31 g
, Carbohydrate: 15 g
, Protein: 5 g
Is there anyone who doesn’t know the popular Swiss Ragusa? I've always been a fan of hazelnuts combined with melt-in-the-mouth chocolate. I conjured up this giant nut chocolate from one of my grandmother’s ancient recipes and tried out the new vegan Vego chocolate from Coop. The recipe does not use any dairy products The result is an eye-catcher for any party, and chocolate fans in particular will be delighted.

Ingredients

10 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dark chocolate (for the tin)

100 g dark chocolate (50% cocoa)
20 g coconut oil
2 tbsp coconut milk (room temperature)

Filling

130 g dark chocolate (50% cocoa) (e.g. Vego chocolate bars with nuts)
50 g dark chocolate (50% cocoa)
50 g coconut oil
2 tbsp coconut milk (room temperature)
150 g hazelnuts (organic)

Top layer

50 g dark chocolate (50% cocoa)
10 g coconut oil
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Utensils

For a silicone cake tin

How it's done

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Dark chocolate (for the tin)

Break the chocolate into pieces, place in a bowl along with the coconut oil and melt in a hot bain-marie while stirring. Gradually pour in the coconut milk and stir. Using a pastry brush, coat the sides and the base of the silicone tray with a thick layer (or two) of runny chocolate. Place the tray in the freezer for approx. 30 mins.

Filling

Cut the chocolate into pieces, place in a bowl along with the coconut oil and melt in a hot bain-marie while stirring. Gradually pour in the coconut milk and stir. Add the hazelnuts. Transfer the mixture to the tray, place in the freezer for a further 30 mins.

Top layer

Break the chocolate into pieces, place in a bowl along with the coconut oil and melt in a hot bain-marie while stirring. Pour the chocolate over the filling. Allow the top layer to harden, cut the chocolate cake into approx. 20 pieces.

Good to know
Tip: For those who like smaller portions: The mixture can also be used for chocolates.

How-tos

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