Vegan chocolate cake

desserts
Total: 2 hr | Active: 1 hr
vegan, lactose-free

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.

Lara - Vanillacrunnch

Ingredients

for 10 pieces

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

How it's done

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.

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