Gresso Chocolate Fudge Cake and Pink Frosting!

[deberaw]

Hello All! ....I made Alissa's Grezzo Chocolate Fudge Cake {I found the link in this forum} and it is AMAZING!!!! I couldn't stop licking the spoon for the frosting {which I made in the blender...made it super smooth}........My family liked it too! I took a photo and as soon as I can get it up here, I will...........I used the plastic container that my dates came in for a mold...and it was so easy....I just put all the base ingredients in it and turned it over....the container is low and wide and round...worked wonderfully...I think too that because it is flexible, the base came out all in a nice shape!

After the frosting, I decorated with a bit of dried coconut....

I put it on a nice white plate and made little designs with the frosting around the edges...I wanted some color....

SO, I blended coconut butter, agave, a dash of water, and some BEET POWDER that I had gotten thru Halleluia Acres a while back...it is just dehydrated beets for juice...but it made a beautiful color and added a splash of color to the top of the cake on the edges of the white plate.....

I am wondering if folks ever add dried beets or fresh to a clear or white frosting for color???? I think it could be added to a cookie dough too, to make pretty cookies...I'm trying to think of some things to make for Valentines!:D

mmmmmmmmm....gonna go have some cake!!!!

[beppa66]

Pictures woman!!! (hee-hee)

[eachpeachpearplum]

Would you mind posting the recipe here or adding the link. I think it was in the thread with the article about Alissa's new restaurant. Love the pink idea. . .awaiting with baited breath for the pic!:)

[rawstrawberry]

Would you mind posting the recipe here or adding the link. I think it was in the thread with the article about Alissa's new restaurant. Love the pink idea. . .awaiting with baited breath for the pic!:)

GREZZO ZUCCHINI CANNELLONI

For the cannelloni:
3 zucchini
1 c. pine nuts
1 c. macadamia nuts
1 c. walnuts
1 c. fresh parsley
8 t. lemon juice
6 t. nama shoyu (raw, organic, unpasteurized soy sauce)
2 cloves garlic, peeled
For the fettuccine sauce:
1 c. cashews
1 c. pine nuts
1 clove garlic, peeled
1 c. water
1/2t. black pepper
1 t. Himalayan or Celtic sea salt
For garnish:
Fresh basil leaves
Dehydrated onions
Dehydrated tomatoes
Prepare the canelloni: Peel the skin off of the zucchinis with a vegetable peeler. Hollow out the insides of each zucchini with a paring knife or apple corer to create three thin shells. Grind the pine nuts, macadamia nuts and walnuts in a food processor. Add the rest of the ingredients and blend until creamy.

Prepare the sauce: Blend all ingredients in a high-powered blender until smooth and creamy.

To assemble: Gently stuff the zucchini shells with the “cheese” filling. Place the stuffed zucchini shells upright on a plate. Pour fettuccine sauce over the top of the stuffed shells. Garnish with fresh basil leaves, dehydrated onions and dehydrated tomatoes.

Serves 3.

GREZZO CHOCOLATE FUDGE CAKE

For the base:
1 c. walnuts
1 c. pecans
1 c. dates, pitted
1/4 c. raw cacao powder
For the topping:
1/2 c. cacao powder
1/4 c. coconut oil
1/4 c. agave nectar
Prepare the base: Grind walnuts and pecans in a food processor until fine. Add the dates and cacao powder and blend until smooth and chocolatey. Remove from the food processor and, with your hands, form into four squares.

To assemble: Mix topping ingredients by hand in a small bowl. When smooth, pour the sauce on top of the base.

Refrigerate the cakes until firm.

Serves 4.

Article URL: http://www.bostonherald.com/entertainment/food_…

) RS

[Zaphirah]

I have a couple of questions...I don't have pecans. I only have almonds or more walnuts. Which would you use? Also-how much does this make? I mean, how big/small are the squares? I'd like to make this for 6 people to have a fudge sized piece-would that work WITHOUT changing the portions? Sorry for all the silly questions-but I'm NOT a dessert person. I *rarely* make dessert EVER, so I don't have much exp to draw on....:o and I'm very low on nuts and not able to make it to the store for another 5 days or so, so I;ve only got 1 shot at making this for the pham, ya know?

[pan.droid]

Hello All! ....I made Alissa's Grezzo Chocolate Fudge Cake {I found the link in this forum} and it is AMAZING!!!! I couldn't stop licking the spoon for the frosting {which I made in the blender...made it super smooth}........My family liked it too! I took a photo and as soon as I can get it up here, I will...........I used the plastic container that my dates came in for a mold...and it was so easy....I just put all the base ingredients in it and turned it over....the container is low and wide and round...worked wonderfully...I think too that because it is flexible, the base came out all in a nice shape!

After the frosting, I decorated with a bit of dried coconut....

I put it on a nice white plate and made little designs with the frosting around the edges...I wanted some color....

SO, I blended coconut butter, agave, a dash of water, and some BEET POWDER that I had gotten thru Halleluia Acres a while back...it is just dehydrated beets for juice...but it made a beautiful color and added a splash of color to the top of the cake on the edges of the white plate.....

I am wondering if folks ever add dried beets or fresh to a clear or white frosting for color???? I think it could be added to a cookie dough too, to make pretty cookies...I'm trying to think of some things to make for Valentines!:D

mmmmmmmmm....gonna go have some cake!!!!

A) let's see the picture:)
B) where do you get your coconut butter? do you make it?

[eachpeachpearplum]

A) let's see the picture:)
B) where do you get your coconut butter? do you make it?

In the last several weeks there have actually been a few threads about coconut oil/butter.

http://www.rawfoodtalk.com/showthread.php?t=36739&highlight=coconut+oil

http://www.rawfoodtalk.com/showthread.php?p=377394#post377394

In these two threads there is quite a bit of info.

Cheers,

EPPP

[deberaw]

Zaphirah: Hmmm, I think I would stick with the walnuts and maybe some almonds, but more walnuts...that's just me.....the recipe says for 3, but I made a recipe and a half.....and I think that woud be plenty for 6, they are quite rich tasting...I packed the base ingredients in tight in the plastic container that my dates came in...it was low and wide and round...a perfect mold...it unmolded easily too....so I didn't actually make the squares....

pan.droid: I'm working on the photos!!! I'll have you post them if I can't get to it soon!!!!I got my coconut butter from "the Raw Table" site....but I think coconut oil can be used interchangeably???

You guys gotta try this, its soo good! Made me a bit wired though...maybe I ate too much at one time...couldn't stop eating the frosting...yummmm!

[Raene]

:bumping: would love photos!!

[deberaw]

Hi Raene! ...I was so excited about the photos and not sure how to do them...but I did post 2 seperate posts with the pics...I think one was called the Grezzo Cake Slice...or something like that....the other one had a pic of the whole cake...I think the slice one looks better...hope you find them!:) It really is delish...I've made it a bunch of times since...one of my 5 year old sons gets really excited about it too! I've impressed family with it...and my hubby just loves it too...mmmmmm...thinking about it makes me want to make another one!

[The Forager]

http://www.rawfoodtalk.com/showthread.php?t=37220&highlight=Grezzo+Cake

[Raene]

OH YAYYY!!! Thank you!!! Still looking for more wedding cake ideas. This looks delish.

[carolg]

I suppose there is no such thing as a "low calorie cake." It looks great but a small piece would not do me any justice. I want a large piece or pieces. I'm off to read the article. Thanks all for sharing this gorgeous cake.

Also Victoria Boutenko has a great chocolate cake in her first book I believe it is. I don't have recipe however. Maybe someone has it handy. Thanks.

Years back when made it for birthday I decorated top with flowers. It was gorgeous. It's also delish.

carolg

[raweater]

carolg: calories, fat and sugar do not matter in the raw world, you can eat as much as you can and will not gain fat (the only weight you can gain on raw is muscle weight, not fat). If you want to be able to eat more, exercise more and this will automatically increase your hunger.

[carolg]

After about 3 weeks of no scale weighing I got on today. Doing great without any weight gain, exactly where I was last time so good news as I move downward.

I do exercise tons and today was Turko kickboxing, hour killer class with non stop from this awesome teacher plus my own weight training for hour. I usually get 6 days of hard workout weekly. 1-2 days rest only. I'm considering my Turbo to be my cardio. Tomorrow back for more workout.

My friend made a raw cake for me. Not sure if I shared that here. Must have bundt pan. It is unbelievable. http://www.living-foods.com/recipes/birthdaycake.html

I remember when Hallelujah Acres put in their newsletter.

Not sure this time since Alissa's list if I should post it. Okay, let me know if I goofed.

Frozen Raw Birthday Cake
submitted by Gracie Gordon

1 Bunt Cake Pan
16 oz. of dried organic figs, soaked overnight in distilled water*
16 oz. of dried pitted organic dates, soaked overnight in distilled water*
12 oz. bag of organic almonds
2 big bunches fully ripe bananas (organic if possible)

* Soak fruit in separate bowls. The water level for soaking is about half full. Do not cover the dried fruits completely.

Remove stems from soaked figs, puree figs and set aside. Puree dates put in separate bowl, chop almonds in food processor or blender and set aside in its own container. Peel and puree the bananas in a blender or food processor.

To Build the Cake
Place almonds in the bottom of the mold; 2nd layer, pureed figs; 3rd layer almonds; 4th layer pureed bananas, almonds, dates, almond, figs or whatever order you desire. Almonds should be the first layer and end with dates or figs the last layer. Cover and freeze overnight.

To Serve
Remove from the freezer, place upside down on a plate and allow to sit a few minutes until thawed enough to release from the pan. Can be carefully set in warm water just long enough to release the cake, being very careful not to get water in the cake.

This cake has so many possibilities. Use strawberries and blueberries for a beautiful, healthy 4th of July cake. Any of your favorite fruits can be used to make a new family tradition!

Recipe courtesy of Hallelujah Acres

Holds up great in freezer too. Super rich! Delish!

I'm sure Alissa's would be fabulous too, but since my non raw friend made it I felt if she could do it, then we could too.


carolg