ČOKOLADNA TORTA / CHOCOLATE CAKE

TESTO: 1 šolja lešnika 1/2 šolje badema 1/2 šolje brazilskih oraha 2 kašičice orahovog putera 2 kašike kakaoa agavin sirup po ukusu (ili neki drugi zaslađivač: med, javorev sirup, stevija,...) FIL: 1 šolja indijskih oraha, natopljenih bar pola sata u vodi 1 konzerva kokosovog mleka 3-4 kašike kakaoa 1/2 kašikice vanile u prahu 1 banana (opciono) prstohvat morske soli 1/2dl istopljenog kakao putera na vodeni pari (da se ne zagreje previše)

CRUST: 1 cup of hazelnuts 1/2 cup of almonds 1/2 cup of brazilian nuts 2 teaspoons walnut butter 2 spoons cacao powder agave nectar (or other sweeteners: honey, maple syrup...) FILLING: 1 cup cashews, soaked in water 1 cup coconut milk 3-4 spoons cacao powder 1/2 teaspoon vanilla powder 1 banana (optional) pinch of sea salt 1/2dl cacao butter, melted

Priložene mere su dovoljne za okruglu tortu prečnika 22cm. Lešnike, bademe i brazilske orahe sameljemo, dodamo ostale sastojke za testo  i rukom ih dobro promešamo. 2/3 smese stavimo u model i dobro utapkamo rukom. Sve sastojke za fil stavimo u blender osim kakao putera. Kada smesa postane ravnomerna, dodamo istopljeni kako puter i još malo mešamo. Prelijemo smesu u model, a na vrh dodamo preostalu 1/3 testa. Pre serviranja, torta se mora hladiti u frižideru par sati. Najbolje je da je napravite jedan dan unapred. Probajte :)

Ingredients are for 22cm model. Grind nuts and add cacao powder, walnut butter and agave nectar and stir it well. 2/3 of the mixture put in cake model and press down using your hand. Cashews, coconut milk, cacao powder, sliced banana and vanilla powder put in food processor and bland until smooth. Add melted cacao butter and blend for another moment. Pour it in model and cover with rest of nut mixture. Cool it in the fridge before serving. Taste it :)