Blueberry lavender crunchy cake (Gluten- & Dairy-free)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Italian/Scandinavian
Serves: 8-10
Ingredients
For the cake
  • 400 g dark chocolate (50-70%)
  • 6 eggs
  • Pinch of salt
  • 4 tbsp coconut oil
  • 4 tbsp oil (for example sunflower)
  • 130 g (3 dl, ⅞ cup) rice flour
  • 2 tbsp honey (optional)
  • 1 tsp instant coffee
  • ½ tsp baking soda
For the frosting
  • 300 g (5 dl, 2 cups) cashew nuts (soaked overnight)
  • 120 g (2 dl, ½ + ⅓ cup) blueberries (fresh or frozen)
  • 1 tsp dried lavender
  • 4 tsp lime juice
  • zest of 1 lime
  • 2 tbsp honey
  • 2 tbsp coconut oil
  • 2 dl oat yogurt
For the filling:
  • 50 g dark chocolate (70%)
Preparation
For the cake
  1. Preheat the oven at 175°C/350F.
  2. Melt the chocolate and the coconut oil either in a bain-marie or in the microwave.
  3. Separate the egg whites from the yolks and whip the egg whites with a pinch of salt until firm peaks will appear. Set aside.
  4. Add the egg yolks, oil, rice flour, instant coffee and baking soda (and honey) to the melted chocolate and mix.
  5. With a spatula, carefully fold in spoonfuls of egg white mixture into the batter (do not overmix!).
  6. Place baking paper and grease the borders of two 6½ inch (16cm) springform pans and divide the batter into the two pans.
  7. Bake both cakes for 25-30 minutes. Check if the cakes are cooked by inserting a toothpick into the cake: if it will come out clean, the cake is ready. Let the cool.
For the frosting
  1. Dry the cashew nuts. Place all the ingredients in a blender and blend until smooth.
  2. Let the frosting harden a bit by putting it into refrigerator for at least half a hour.
For the filling:
  1. Chop the chocolate grossly with a knife
Assembly:
  1. Once the cakes will be cooled, remove them from the springform pans, even them out with a knife and cut them into two lengthwise, so to have four layers.
  2. Place the first layer on a plate or cake stand and spread a thin layer of frosting, leveling it out. Sprinkle some chocolate crumbs.
  3. Sprinkle some chocolate on the frosting, being careful not to go too close to the edges.
  4. Repeat the procedure for all the layers and cover the cake top and sides with a very thin layer of frosting. Place the cake and remaining frosting in the refrigerator for at least half an hour to let them harden and stabilize and frost the cake a second time with a thicker layer of frosting.
Recipe by The Adagio Blog at https://adagioblog.com/blueberry-lavender-crunchy-cake/