You may not expect it, but seaweed and dark chocolate go really well together. Hence this amazing recipe for an even more amazing chocolate cake which is definitely suitable for foodies and gastronomes. Take your time making it, the different layers that are so exciting in this cake deserve some attention. Once it’s all put together you will be the talk of the town with this unique and festive treat.
200 g dark chocolate
120 ml almond- or soy cream
1 el maple syrup
2 el vegetable margarine, at room temperature
2 tbsp broken linseed
5 tbsp boiling water
50 ml maple syrup
200 ml soy yoghurt
100 ml apple sauce
100 g cacao powder
275 g spelt flour
1 little bag baking powder
50 g hazelnut flour (you can make this yourself by grinding up unsalted raw hazelnuts in your food processor until you get a very fine flour)
zest of 1/2 organic lemon
2 tsp vanilla powder (or vanilla grind from two pods)
1/2 tsp fine sea salt
1 sheet nori, broken up in little pieces
200 g vegetable margarine, at room temperature
200 g unrefined cane sugar
2 tbsp hot water
225 g vegetable margarine, at room temperature
250 g icing sugar
2 tbsp almond, oat, rice or soy milk
2 tbsp vanilla powder (or grind from two pods)
zest of 1/4 organic lemon
1 big teaspoon chlorella
150 g fresh raspberries
35 g unsalted and unpeeled hazelnuts
1/2 sheet nori, broken up in big pieces
coarse sea salt
- Start by making the Ganache. Break the chocolate in little pieces. Gently heat up the almond cream, maple syrup and margarine in a bowl above water. Take the bowl of the heat when the margarine has melted. Add in the pieces of chocolate and stir well until all the chocolate has melted. Leave to cool completely and stir before serving.
- Preheat the oven at 180 degrees. Grease a cake tin with plant based margarine and lightly dust with some flour.
- Put the linseed in a little bowl and mix with the boiling water. Leave to stand for about 5 min.
- Mix the maple syrup with the soy yoghurt and applesauce in a bowl.
- In a different bowl mix the cacao powder with the spelt flour, baking powder, hazelnut flour, lemon zest, vanilla powder and peaces of nori.
- Mix up the margarine in a bowl with a fork until soft. Add the sugar and beat with a mixer for about 4 minutes until fluffy (you can also do this in a foodprocessor).
- Mix the applesauce mixture with the flour mixture and add the batter to this. Now add in the linseed and the hot water and mix until all lumps disappear but don’t over mix. It has to be a sturdy batter. Pour the batter into the greased cake tin and bake the cake for about 50-60 min or until you can put in a knife in the middle and it comes out clean.
- Switch off the oven take the cake out of the oven and let the cake cool off for about 10 min.
- Loosen the cake from the tin by running a knife along the sides of the tin, take out of the tin and leave to cool completely.
- Now cut the cake into two layers.
- Meanwhile make the chlorella cream. Mix up the margarine with a fork until soft and little by little carefully add in the icing sugar.
- Now switch the mixer to a higher setting and mix for about 2 min. Add in the almond milk, vanilla and lemon zest. Mix again on a high setting for about 4 minutes until all the sugar is absorbed by the margarine and the cream is fluffy and light (you can also do this in a foodprocessor).
- Purée the raspberries to a smooth red sauce.
- Roast the hazelnuts in a pan until golden, the skins can stay on, and chop coarsly.
- Now you have 3 beautiful creams/sauces to decorate your cake with; the ganache, the chlorella cream and the raspberry sauce. Decorate as you like! For example you spread one part of the cake with the raspberry sauce and scoop a big layer of the ganache on top. Swirl in a bit of the chlorella cream place the other half of the cake.
- Cover the whole cake with the remaining ganache and swirl in some more of the chlorella cream. Finish with the hazelnuts, raspberries and nori and a tiny bit of sea salt.
Makes about 12 slices
*This recipe is from the book Ocean Greens, written by our co-founder Lisette.