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巧克力和榛果是天生一對，你贊成嗎? 如果你點頭的話，那麼你應該不會想錯過這個 全素巧克力榛果冰淇淋起司蛋糕 的!
全素巧克力榛果冰淇淋起司蛋糕
Vegan Chocolate Hazelnut Ice Cream Cake
我深愛巧克力與榛果的組合，說真的，有人不愛嗎? [Hi, 愛 Nutella 能多益的朋友們 🙂 ] 但是它們常見情況是已經結合在一起了。所以這次，我們來嚐點不一樣的，好嗎?
當我看到這個全素榛果巧克力起司蛋糕時，我真的覺得這是我會想每天都能享用的蛋糕，這也是我第一次看到 Stacey Horler 的裸巧克力榛果起司蛋糕時的反應。
我想製作它，但一如往常，我有稍微做了一點點改變，讓它變成更”錢包友善”，也包含更多營養素，因為我加了一個在甜點裡頭不常見的食材。
當我一提到這個，有人猜到了嗎? 如果你有猜到，那麼你很了解我了。
那樣食材就是 … 豆腐! 沒錯，你沒聽錯，但別擔心，因為你完全嚐不到它的存在，至少我是這樣感覺的啦。
這個蛋糕應該算是我嚐過最美的甜點之一了。我知道這樣說有一點沒有說服力，畢竟這蛋糕是我自己做的，但是真的，它就是如此得美味!
- 滋味濃郁
- 有巧克力
- 滿足療癒
品嚐它的時候，讓我覺得它真的和我以前愛吃的「阿奇儂雪糕」很像，它帶著榛果的濃郁堅果滋味，表層巧克力甘那許就像是那雪糕外層的表殼。
我喜歡的享用方式，是從冷凍取出，讓它在室溫解凍約 5 分鐘，就會有像冰淇淋的口感。它嚐起來是個感覺很放縱的甜點，而我就是喜歡這種甜點，讓我感到非常滿足，希望你們也喜歡。
如果你像我一樣喜歡這種濃郁甜點，那你也可以看看：
如果你像我一樣愛巧克力，也喜歡動手做甜點點心，那我的食譜電子書 《就想巧克力》也會很適合你！😘
全素巧克力榛果冰淇淋蛋糕 Vegan Chocolate Hazelnut Ice Cream Cake
Do you agree that chocolate with hazelnut is a match made in heaven? If you do, then you probably don't want to miss out this delish Vegan Chocolate Hazelnut Cheesecake!巧克力和榛果是天生一對，你贊成嗎? 如果你點頭的話，那麼你應該不會想錯過這個全素巧克力榛果冰淇淋起司蛋糕的! 它像極了我小時候常吃的阿奇儂雪糕，不過當然它是無蛋奶與動物性製品。
份量: 6 people
食材
Truffles
- 40 g pitted dates 去籽椰棗乾
- 40 g walnuts 核桃
- 20 g rolled oats 傳統燕麥片
- ⅛ tsp salt 鹽
- 1 Tbsp
cacao powder 生可可粉 - 1 tsp
cacao butter 可可脂 ,or coconut oil 椰子油 - 1 Tbsp drinking water 飲用水
Base
- 20 g pitted dates 去籽椰棗乾
- 40 g walnuts 核桃
- 10 g rolled oats 傳統燕麥片
- salt 鹽
- 1 tsp cacao butter 可可脂,
or coconut oil 椰子油 - 1 Tbsp cacao powder 生可可粉
- 1 tsp drinking water 飲用水
Filling
- 100 g raw cashews 生腰果, 1 cup, soaked in water for 3-5 hours 浸泡於飲用水中 3-4 小時
- 4 Tbsp hazelnut butter 純榛果醬, *see notes
- 3 Tbsp maple syrup 楓糖漿
- 1 Tbsp cacao butter 可可脂
- 90 g silken tofu 嫩豆腐, drained
- ⅛ tsp salt 鹽
- 1/2 Tbsp vanilla extract 純香草精
- 45 ml unsweetened soy milk 無糖豆漿, or other plant milk
Ganache
- 50 g dark chocolate 黑巧克力, 70%
- 1 Tbsp cacao butter 可可脂,
or coconut oil 椰子油 - ⅛ tsp salt 鹽
作法
To make the Truffles
- In a food processor, add the pitted dates and process to chop the dates into fine pieces.
- Add other ingredients except for the water. Blend to chop all together.
- Add 1 tsp water at a time and blend to bring the mixture together. It should be able to stick together when pressed between your fingers.
- Place a piece of parchment paper on a plate or a baking sheet. Scoop out about 1 tablespoon of the mixture and roll it into a ball and place it on the plate. Repeat to finish all mixture.
- Place the truffles into the freezer while we move on.
To make the Base
- Repeat the same step as we've done to the truffles. However, the mixture should be a little bit drier than the truffle.
- Line the bottom of a 6" cake tin. Press the mixture into the bottom of the pan and place it to the freezer when we make the filling.
To make the filling
- Darin out the water from the soaked cashews and give them a rinse.
- Add all ingredients to a blender and blend until smooth.
- Remove the cake tin from the freezer then pour the filling mixture into the pan. Gently shake the pan to let the mixture even out.
- Return to pan to the freezer for 4 hours or until it's set. Then it's time to make the ganache.
Ganache
- Melt the dark chocolate and cacao butter together by using a double boiler.
Assemble
- Then you want to move fast for the follow steps. Remove the cake tin and the truffles from the freezer. Pour about 90% of the ganache on the cake and wiggle the pan to let the ganache spread out.
- Remove the cake from the tin. Place the truffles onto the top of the cake (You will probably have some extract balls Just enjoy them as sweet bites.) Drizzle the left ganache and maybe some chopped hazelnuts, cacao nibs, or coconut flakes on top for decoration.
Video
備註
- I make the hazelnut butter by toasting them and blend them in a blender. You can see the recipe video here (start at 4:14). You could also use store-bought one if that’s available for you.
- Recipe adapted from Stacey Horley
