Intense Chocolate Cake with Avocado and Matcha Tea Cream

Name: Intense Chocolate Cake with Avocado and Matcha Tea Cream
Ingredients: 150 g cashews; 75 g coconut oil; 3 Ripe avocados; 200 g Arla® LactoFREE Cream cheese; 1 tsp matcha powder Tea (Best quality); 3 tbsp maple syrup; 1 tsp vanilla essence; Juice of 1 lime fruit; 150 g almond flour; 100 g Coconut Blossom sugar; 65 g cocoa powder; 1½ tsp baking powder; 150 g Spreadable; 3 eggs; 3 tbsp maple syrup; 1½ tsp vanilla essence; ½ tsp matcha powder Tea; 7 Leaves lemon balm (To garnish)

Ingredients

Avocado and Matcha Tea Cream

Cashews	150 g
Coconut oil	75 g
Ripe avocados	3
Arla® LactoFREE Cream cheese	200 g
Matcha powder Tea (Best quality)	1 tsp
Maple syrup	3 tbsp
Vanilla essence	1 tsp
Lime fruit	Juice of 1

Chocolate Cake

Almond flour	150 g
Coconut Blossom sugar	100 g
Cocoa powder	65 g
Baking powder	1½ tsp
Spreadable	150 g
Eggs	3
Maple syrup	3 tbsp
Vanilla essence	1½ tsp

For Assembly

Matcha powder Tea	½ tsp
Lemon balm (To garnish)	7 Leaves

Instructions

Step 1

For the Avocado and Matcha Tea Cream, first put the cashews in a bowl and cover them with boiling water. Let the nuts soak in the water for 30 min.

Step 2

Melt the coconut oil in a small saucepan on a low heat.

Step 3

Remove the avocado meat from the shell and stone and put them into a food processor.

Step 4

Sieve the water from the cashew nuts and put them in the food processor along with the rest of the ingredients.

Step 5

Blend the ingredients until you have a completely smooth and nice green cream.

Step 6

Put the cream in a bowl, cover with film and refrigerate to make the cream firmer in texture - about 1 1/2 hours. In the mean time bake the chocolate cake.

Step 7

For the chocolate cake, first preheat the oven at 170°C.

Step 8

Grease two round 20cm cake moulds with LactoFREE spreadable and coat the base of the moulds with baking paper.

Step 9

Mix the almond flour, coconut sugar, cocoa and baking powder together in a bowl.

Step 10

Melt the lactose-free butter in a small saucepan.

Step 11

Whisk together the melted butter, eggs, maple syrup and vanilla extract in a bowl.

Step 12

Fold the dry ingredients together with the wet and stir them together until you get a ball.

Step 13

Divide the cake dough into the two moulds and bake for about 25-30 min until the cakes are baked. Test with a bamboo skewer in the middle of the cake. The skewer should come out completely clean and without wet cake dough when the cake is ready.