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Chicory, cocoa and white chocolate cake

A little unusual cake for your beloved's birthday!

Chicory cocoa and white chocolate cake
Servings10 Serving
CategoryDifficultyEasy
Ingredients for the Base
 90 g Oat flakes
 80 g Banana
 100 g Dates
 50 g Dried cranberries
 50 g Almonds
Ingredients For Top
 300 g Non-fat cottage cheese cream "Alma"
 750 g Ricotta fresh cheese (11%)
 200 g Natural yogurt "Skyr"
 200 g Kefir
 30 g Instant chicory "Galka" + hot water ~ 30g
 20 g Cocoa
 100 g White chocolate
 30 g Gelatin
 Sweetener
 10 g Dark chocolate - on top
Finished Substrate
1

Oatmeal with banana, dates, cranberries and almonds.

2

The mass is placed at the bottom of the mold and compacted.

3

Place in the oven at 175 degrees for 15 minutes. Remove and cool.

Finished rounds
4

In one large bowl mix fresh cheese Ricotta, cottage cheese cream Alma, yogurt, kefir.

5

Divide the whole "white" mass into 3 equal parts - in three separate containers.

6

Add 20 g of cocoa and sweetener as needed to one white dish, the other to chicory and sweetener dissolved in a small amount of water, and melted white chocolate in the third.

7

Pour 10 g of gelatin, swell and melt in a hot water bath.

8

The dissolved gelatin is added to the cocoa mass and poured onto the cake base.

9

Put the cake in the refrigerator to freeze.

10

Repeat with the other two layers - chicory and white chocolate.

11

Allow to cool in the refrigerator.

12

Decorate: I glued the edges with ground nuts, grated dark chocolate, sprinkled golden sugar balls and decorated with hazelnuts in cocoa glaze.

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Nutrition Facts

Finished product weight 2056

Servings 10


1 serving contains
Calories 358.4
% Daily Value *
Total Fat 16.47g26%
Total Carbohydrate 37.97g13%
Protein 14.5g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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