Chocolate Cream Cake

Serving amount: 12-16 portions
Preparation time:  30-40 min


100 g hazelnuts, ground
450 g dates paste
50 g cacao powder

600 g silken tofu
350 g dark chocolate (55%)


  1. In a food processor, add hazelnuts, dates paste and cacao powder and grind in pulses until well mixed until reaching a tough mass.
  2. Pass the mixture into a cake form. You do not need to clean the food processor as we will use it later for the cream.
  3. Press the mass by hand to form the bottom of the cake.
  4. Pass the silken tofu into the food processor and grind for about 1 minute.
  5. Melt the chocolate.
  6. Pour the chocolate slowly into the food processor, then mix with the tofu in high speed mode.
  7. Then spread the cream over the date cake bottom and even it out.
  8. Cool for a few hours in the fridge before serving.

Enjoy! 🙂

Article by Pauline Eberts
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