Assembly instructions cake | prep time 30 minutes, freezer time 6 hours or overnight
Soak the cashews overnight in cool water (preferably) or in very hot water for 1 hour. Drain the cashew nuts.
Preheat the oven to 160° C. Line a tray with baking paper and spread the walnuts on top. Mix the olive oil and 1 tbsp agave syrup and coat the walnuts using a brush. Slide into the oven and set an alarm for 10 minutes, check if the caramelisation is right when it goes off. If needed, put back in a little longer and keep an eye on to make sure they don’t burn. Set aside to cool down.
Place the cashews, vanilla extract, Coco Start, 4 tbsp agave syrup and salt into a food processor or a blender and pulse on high speed for 5 minutes or until smooth. Inbetween, you may need to scrape down the sides of the bowl with a spatula.
Take a cheese slicer(or grater) to shave flakes from 100 g dark chocolate.
Rouglhy crush ⅔ part of the caramelized walnuts with a mortar or chop with a knife.
Prep the cake form by putting in (see prep pictures) some aluminium foil and set ready. Also, have all the other components and supplies within reach to create the cake.
Take the prepared cake form and start with the 1st layer, of around 2 cm, of the mixture (around 8-9 tbsp). Then follow with the 2nd layer of the dark chocolate flakes. Then follow with again, a layer of the mixture. Then follow with the 4th layer of crushed caramelized walnuts and again followed by the last layer of the mixture. Hold the strainer over the cake and scoop in some raw cacao. Tap the strainer gently and spread a nice thin layer over the cake.
Cover the Ice cake with a piece of aluminium foil and freeze it for 6 hours or overnight.
Serving instructions | prep time 10 minutes
Once set, lift the cake out by the aluminium foil. Let it thaw at room temperature for 10-15 minutes before serving.
In the meantime, place a bowl over a pot of simmering water. Make sure the bowl is very clean and does not have any moisture in it (the chocolate could split). The bowl should not touch the surface of the water at all.
Chop up 150 g of the dark chocolate into small pieces and place into the bowl. Always use a spatula to stir so that no bubbles form. Keep an eye on the chocolate now and then, you may ask for an extra pair of hands.
When the chocolate is almost melted, remove the bowl from heat and place on a towel (or oven glove) and keep stirring until every last piece of chocolate is liquid. Pour into a jug or pouring bowl.
Dress the ice cake with the leftover caramelized walnuts and some dark chocolate flakes. Serve each slice with a drizzle of melted chocolate.
Store leftover ice cake in an airtight container in the freezer for 1-2 weeks.
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