Raw Chocolate Cake

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• Step 1

  Soak cashews in water for about 1 hour or until they become soft and puffed up. Don't forget to drain them well right before getting started with the recipe.

• Step 2

  Line the bottom of an 8-inch/20 cm springform pan with parchment paper, leaving some extra inches of paper to easily lift out the cake when finished.

• Step 3

  - For the chocolate crust:
  Place almond flour (you can use almond meal too), cacao powder and salt in a medium mixing bowl. Pour over maple syrup and stir everything together until it becomes a sticky mixture. Mine looked like a rather compact paste/dough.
  Press the crust down firmly with your hands first and then use the back of a spoon or a silicone spatula to press and even out.
  Set in the freezer.

• Step 4

  - For the orange chocolate filling:
  Place cashews, maple syrup, water and orange juice inside your blender. Pulse and process until the mixture looks creamy, you might need to stop the blender and scrape down the sides with a silicone spatula. Make sure you push down all the remaining tiny bits of cashews.
  Add in orange zest, cacao powder and coconut oil. Keep blending until it's completely smooth (a grainy mixture gives an ugly-looking cake).

• Step 5

  Pour the mixture over the chilled chocolate crust. To level the batter place the pan on a flat surface and rotate it a few times.
  Put the cake in the freezer and let it set for a few hours (or even better overnight) before removing the pan.

• Step 6

  Once the cake has hardened gently remove it from the pan and put it back in the freezer. It isn't necessary to leave the cake in the freezer at this point, but my coconut oil is still solid so I had to melt it. Then the ganache got a bit warm so I made sure the cake was really hard when I poured over the chocolate ganache topping.

• Step 7

  - For the chocolate ganache topping:
  Stir together cacao powder, agave syrup and coconut oil. Mix well until no small lumps of cacao powder are visible; it should look smooth and very shiny.
  Pour the ganache over the cake and decorate with chopped hazelnuts.
  Store cake in the refrigerator.

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