Cashew Cake with Chocolate Yogurt Cream

Cashew Cake with Chocolate Yogurt Cream

Ingredients:

  • 100 g buckwheat flour
  • 100 g cashews
  • 100 g ground carob
  • 3 eggs
  • 10 g unsweetened cocoa powder
  • 1 tsp baking soda
  • 120 ml milk
  • 60 g light butter
  • Stevia, to taste

Additional: 

  • About 50 ml decaffeinated coffee, sweetened with stevia

Cream:

  • 120 g mascarpone cheese
  • 180 g Greek yogurt
  • 100 g dark chocolate
  • Stevia, to taste
  • About 30 g ground cashews, for sprinkling


Instructions:

  1. Preheat your oven to 180°C / 356°F.
  2. Lightly grease a medium-sized baking pan.
  3. Grind the cashews.
  4. Melt the butter over low heat.
  5. In a large bowl, mix the dry ingredients: buckwheat flour, carob, ground cashews, cocoa powder, and baking soda.
  6. In another bowl, beat the eggs until fluffy.
  7. Add the dry ingredients, milk, and melted butter to the eggs. Mix until well combined.
  8. Sweeten with stevia to taste.
  9. Pour the batter evenly into the prepared baking pan and bake for about 20 minutes.
  10. Once baked, pour the stevia-sweetened decaf coffee over the cake base while it's still warm, letting it soak in well.

Instructions cream:

  1. Melt the dark chocolate over low heat.
  2. In a bowl, mix mascarpone, Greek yogurt, and melted chocolate until smooth.
  3. Add stevia to taste and stir well.
  4. Spread the cream evenly over the cooled cake and sprinkle the top with ground cashews
  5. Before serving, cool the cake in the refrigerator.