After a day spent making cakes of all sorts, it is only natural to talk to you about cake as well. This basically sums up my life for the past few weeks. Now this babe is one of the most gorgeous, naughtiest creations I made of late. Crumbly, crunchy, gooey cookie-like layers meet soft and silky caramel flavors and gorgeous, smooth milk chocolate to make a beautiful mini torte. Did I just say ….yes, I did. Mini. Torte.This all might sound incredibly good and oh so bad for you, except this is made with some of the best ingredients around, which are anything but bad. So delicious and good and nourishing, definitely a piece of cake that the whole family can gather around of and enjoy, guilt free.
On this occasion I did not make the chocolate from scratch because I was lucky enough to receive a box of chocolates from The Chocolate Yogi. The inspiring team behind Secrets Organic Box gifted me with them and guys, let me tell you, just when I thought I tasted them all, here comes Yogi to blow my tastebuds away. Now this is serious chocolate. When they say ‘milk chocolate’ you really taste exactly what you expect to taste – creamy, milky, soft, melt in the mouth, chocolate. When they say caramel chocolate, oh my freaking goodness, you get soft choc squares filled with raw organic caramel. Can you see the goodness?!
Yes, I was gifted the chocolates and did not have to pay for them, but believe you me when I say they are absolutely delicious. If they weren’t you would not be reading about them. True fact.
Now let’s take a step into cake land. The recipe is as simple as it gets because I want all of you to be able to recreate it in your own homes. Effortless. With fully delicious results.
PS: If you’re in Aussie land, you should really order a Secrets Organic Box. At least once. They are a Perth based team focused on one thing: introducing you with heaps of organic local products. They really do deserve your attention.
Mylk chocolate caramel mini torte
- 50g almonds
- 70g coconut chips
- 100g dates (regular dates will work just fine in the recipe)
- 1 Yogi mylk chocolate
- 2 TBSP coconut butter (not the same as coconut oil!)
- Toppings: half a Yogi caramel chocolate, choc coated cacao beans, cacao nibs, grated pecans
- Add almonds, coconut chips and dates to a blender and process until you get a sticky, crumbly mix.
- Press that onto a baking paper and using a cookie cutter cut out 2 discs about 0.8 cm thick. Roll the leftover mix again, press and cut out another disc. Repeat to create the fourth disc. Put the discs on a cookie tray and pop them in the fridge to firm up.
- Melt the milk chocolate – bain marie method – and mix with the melted coconut butter until you get a smooth mixture.
- When the cookies are firm, you can begin to assemble the torte. Spoon 1.5 TBSP of milk choc mix onto a cookie disc. Press a second disc on top. Scoop 1.5 TBSP of milk choc mix onto the second cookie disc. Repeat until you layer your mini torte. Make sure you have leftover milk choc mix to spoon on top of the cake once you finish stacking everything up.
- To decorate, cut your caramel chocolates in half to reveal that gorgeous filling and arrange all the toppings as you wish.