My daughters love "nutella". I don't make it often, but I have periods, when I make it once every couple of weeks, then it disappears from the menu again. My older daughter wanted to have "nutella" cake for her birthday. But not the shop version of course. I assume, that she can't even remember that kind. This was her birthday cake this year.
Base
- 1 cup gluten free oats, blended
- 1 cup walnut, blended
- 1 cup pecan, blended
- 8 pcs pitted dried dates
- 1 Tbsp water
Middle "nutella" layer
- 1 cup hazelnut, roasted, peeled
- 1 can Aroy-D coconut milk (60% coconut, rest is water)
- 15g 100% dark chocolate
- 1/4 cup warm water
- 2 Tbsp gelatin (or as the packaging recommends)
Top coffee layer
- 1/4 cup coffee or 0.5-1 Tbsp sugar and dairy free instant coffee
- 1 can Aroy-D coconut milk
- 2 Tbsp gelatin
- 8 pcs pitted dates
Topping
- almond slices
- dried goji berry
- dried white mulberry
- chopped pistachio
Instructions
- Blend the gluten free oats and pour it into a bowl.
- Blend the walnut, put it on top of the oat.
- Blend the pecan, put it into the same bowl.
- Put the dates and water into the blender and blend them. Pour it into the same bowl.
- Mix everything with your hands, as long as it becomes a sticky "dough".
- Spread this dough at the bottom of a cake spring form. Make sure, that it sticks nicely to the side of the ring.
- Melt the chocolate. (I melted the chopped chocolate in the microwave oven for 1.5-2 minutes.)
- Dissolve the gelatin in the warm water.
- Put the coconut milk, dates, melted chocolate, dissolved gelatin and hazelnut into the blender. Blend them and make a smooth cream out of it.
- Spread the cream on top of the "dough".
- Put it into the fridge to set.
- Make a coffee.
- Dissolve the gelatin in the warm coffee.
- Put the coconut milk, the coffee gelatin mix and dates into the blender. Blend them and make a smooth cream out of it.
- When the first cream layer has set a bit, pour this coffee cream layer on top of it.
- Put it back into the fridge to set.
- When it's getting firm, decorate the top.
- Put back into the fridge for a couple of hours and let it set completely.
- When it's set, cut it around with a thin blade knife, to ease the removal of the ring.
- Carfully remove the ring.
- Serve the cake.
