Chocolate Raspberry Rhapsody Cake

October 28, 2008 By sweet_raw In cake, chocolate cake 6 Comments

Carmi came up with this most magnificent cake a while back - I don't even remember exactly when it was, but it immediately went on my "To do when the dessert book recipes are done", list. So, I finally got to it last week.

Oh man, you should definately make this if a) you have a sweet tooth, b) you like/love chocolate, c) like raspberries, d) like pretty things, or e) want to impress dinner guests.

I made a few adjustments - because I was in the mood for double chocolate, I opted for a chocolate cream topping, instead of the vanilla cream, and drizzled the top with raspberry sauce.

Raspberry Chocolate Rhapsody Cake

Chocolate Brownie Layer:

2 cups walnuts

2 cups pecans

1 cup pitted dates

1/3 cup cacao

1/3 cup carob

2 tsp vanilla extract

1 1/2 Tbs water

Place walnuts and pecans in a food processor and process until ground.Add dates, cacao, carob and vanilla extract. Process until well mixed.Add the water and process briefly.

White Chocolate-Raspberry Layer:

(Adapted from Vanessa Sherwood's wonderful White Chocolate-strawberry Cheesecake)

1 cup frozen raspberries, thawed

1/2 cup cashews and/or macadamia nuts

3 Tbs melted coconut butter

1 Tbs melted cacao butter

2 Tbs honey or agave1 tsp lemon juice

Pinch of salt

Blend in Vita-mix or high speed blender until smooth.

Here's Carmi's cake - doesn't it look amazing?

Coconut Vanilla Creme Topping:

1 cup young coconut meat
1/4 cup coconut or regular water
1/2 cup cashews, soaked
2 Tbs coconut butter, melted
1 Tbs honey or agave
2 tsp vanilla extract
Pinch of salt

Blend in Vita-mix or high speed blender until smooth. Put it fridge or freezer to thicken up.

Assembly:
In a springform pan or large plastic margarine tub lined with saran wrap, layer 1/2 of the chocolate mixture, followed by 1/2 of the raspberry mixture. Put in freezer to set. Then repeat. Again, let set in the freezer.When the last raspberry layer has firmed up, gently transfer the cake onto a serving plate. Cover with the Coconut Vanilla Cream topping. If desired, decorate with chocolate sauce (just mix 1 part melted coconut oil with 1 part agave or maple syrup and 1 part cacao powder) and/or fresh raspberries.

Close your eyes and savor how scrumptious raw desserts can be!

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6 Comments

Carmella

October 30, 2008 at 22:20
Reply

Oh lovey dear, you did such a fab job recreating this cake! <br /><br />I feel especially honored that you liked it so much as this was my first cake recipe creation ever. Guess it speaks of how your talent in the dessert department has been rubbing off on me, eh? ;-)
Raw Goddess

October 31, 2008 at 02:42
Reply

hehe i know girlie! Your first cake?! Looks like a pro cake maker created this! I loooove it :)
shannonmarie

October 31, 2008 at 12:04
Reply

I think both cakes are lovely. I'll take a slice of each :-)
archangelfeathers

October 31, 2008 at 13:38
Reply

Heathy, when is your desserts ebook going to be out? I literally can't wait... is it gonna be soon? <br /><br />(Are we there yet? Are we there yet? Are we there yet? Are we...)
Noel

November 1, 2008 at 18:40
Reply

Wow, these look DELICIOUS!
Raw Goddess

November 1, 2008 at 19:44
Reply

LOL, Archangel, yup, its getting mighty close now! I really don't have a specific date, but I can say that the book is almost finished! yipppeeee :D

Chocolate Raspberry Rhapsody Cake