Chocolate cake with apricot cream

 Chocolate cake with apricot cream

The diameter of the mold is 19.5-20 cm. Big and hearty - enough for a company of 8 people! #guten free #dairy free #sugar free #pjp free #lactose free .

Soak 380g red beans overnight in water with lemon juice. About 100g of white beans - same thing.

In the morning rinse, boil both beans until soft .


🍫Basic Chocolate Cake:

760 g boiled red beans.

50g dried apricots

159 gr prunes

80 gr dates

100 g. carob

70-80 gr. coconut oil (melt)


Grind the beans and dried fruits thoroughly (I use a meat grinder) and mix. Add the carob and coconut oil, stir and divide into 2 equal parts. Put the first part in the bottom of the mold (line the mold with parchment), tamp it down and press it firmly to the bottom. Level it. Put the second part aside.


The middle layer (orange):

260 gr. white boiled beans.

3 tablespoons (~25g) coconut oil

Approximately 200g dried apricots

1-2 unpeeled lemon slices to taste  the cream as you cook 😉 so you can


Chop all the ingredients and mix together. If the beans are soft, you can and more conveniently with a blender. I recommend soaking the apricots in boiling water for 5-15 minutes before shredding to make it easier for the blender to work (but wait for the water to drain well before shredding and kneading, maybe even blot with a napkin).


Spread the cream on the first cake, smooth it out and put it in the freezer for 1.5-2 hours to harden ️.


After 2 hours we put the top layer, smooth it out and put it back in the freezer. For 2 hours or overnight 🌃


🍫Chocolate Frosting.

90-100g cocoa butter.

70-80g of carob.

Sweeten (topinambour/ maple/agave syrup) to taste (20-40g) you can do without.


Cocoa butter to melt in a water bath, you can just in a pan on the slowest heat and as soon as the butter melts the fire immediately turn off. add all the other ingredients, stir thoroughly, pour on the cake. Put the cake in the fridge (not in the freezer!). In 24 hours in the fridge, it defrosts and you can eat it. You can use almond petals and fresh raspberries for decoration.


So, to prepare such a cake should begin 3 days before the holiday. For example, a birthday on the 15th - we soak the beans in the evening of the 12th. And the next day will have the lion's share of all technological processes - boil the beans, chop all the ingredients and assemble them into a finished cake. It can keep in the freezer for up to 3-4 months in this form

Preheat oven to 180g.

1)Grind almonds, oatmeal in a blender until crumbly, add cocoa powder and grind again.

2)Add the topinambour syrup and coconut oil.

3)Grind to a wet sand.

Crumble into a mold and into the oven for 10 minutes.


Berry layer:

1)In a blender, blend berries, lemon juice, coconut milk and topinambour syrup until smooth. Pour into a saucepan and bring to a boil over medium heat.

2) Separately mix agar-agar, starch in a little coconut milk and add to the casserole.

H) Cook until the mixture thickens.

Pour onto the cooled cake. Let cool at room temperature and put in the refrigerator for 1 hour.

Chocolate layer:

1)Break up chocolate and add to saucepan with coconut milk, coconut oil, and topinambour syrup.

2)Cook until the texture is smooth.

3)Pour over berry layer and send to fridge for 4 hours !


So we can share them with others! Lena said that the cake is very, very easy to make!


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