'I do'.

Layers of vanilla cream, chocolate mousse, dark chocolate hazelnut crumble and fresh cherries marinated in a compote of Schnapps and summer berries, wrapped in a basket of pure raw chocolate.

I’m not showing off, that’s just what it was made of… no dairy, no sugar, just fruit, nuts and faery dust, and a splash of maple syrup.
Twice that evening people came up to me, breathless, wild-eyed, stammering “that was the best cake I’ve ever eaten…”. One woman actually grabbed my arm as she confessed it… I allowed a warm pride to come over me, all the while a little unsure; is it safe, is it responsible, to make cakes like this?

To sing of love
With these hands.
To serve up joy
on a wedding plate.
The prize of work
and art meeting.

We didn’t get to eat any that night. By the time we saw that blade break open the chocolate castellations I was rushing so hard on cacao and fruit sugars soaked up through my skin, that I was trembling like a field mouse on a teensy trapeze, gibbering broken sentences faster than my tongue could make them.

layer: lovesong: layer: lovesong: layer..

We don’t have any pictures from after it was cut to show you the glorious love-banner of its colours, but we got one during the making. It took two days; pour a layer, set in fridge; sing a lovesong; pour another; set… this is what it looked like before we enclosed it in the chocolate basket, and then covered it with the rest of the fruit.

It would be crude to give you the whole recipe here and strip off all her lovely secrets – and anyway, imagine: cake preparation time: 2 days..

Find below however, the recipe for the chocolate mousse layer which stands alone magnificently. Preparation time; about 10 minutes.

40g coconut butter
30g cacao butter
15g mesquite powder
30g cacao powder
1½ cups brazil nut milk
¾ tsp vanilla
1/3 tsp salt
½ cup date paste or 1/4 cup maple syrup

Melt the coconut and cacao butters in a bain marie, then whizz all the ingredients together in a blender.

Pour into individual small glasses or a nice bowl and leave it to set in the fridge for at least 6 hours or overnight (a couple of hours in the freezer works ok, but not quite as moussey..).

Garnish with red currants or crumbled brazil nuts with a pinch of salt and a touch of lime zest.

So farewell, long summer of ’11. Love rituals, baby blessings, the harvesting of springtime dreamings. This week here on the west coast of Wales it’s shining one last blast of summer, while a winter wind knocks harder, ever harder at the gate..

(Oh go on then, one more time… take a bow madame…)

p.s. we’ve written an article about raw foods in the wintry months for the lovely Inspired Times magazine available at selected newsies and online at: www.inspiredtimesmagazine.com.

Advertisements