Love Giotto and looking for a vegan version? Here you will find a recipe for a Giotto-inspired dessert. Fine hazelnut cashew cream meets chocolate sponge cake and roasted hazelnut kernels. A dream dessert, interpreted vegan.
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Cooling time 1 hourhour
Total Time 1 hourhour40 minutesminutes
Servings 4Servings
Calories 539kcal
Ingredients
FOR THE CHOCOLATE BISCUIT:
125gFlourI use spelt flour, but my gluten-free flour blend works as well
Soak cashews as needed.Preheat oven to 175 degrees convection (195 degrees top-bottom heat) and grease a brownie pan (20x20cm).
FOR THE CHOCOLATE BISCUIT provide a baking dish. Pour in flour, cocoa powder, raw cane sugar, flaxseed, baking soda, baking powder, bourbon vanilla and salt and stir until everything is well combined. Add the baking oil and vegetable milk and continue mixing until a smooth dough is formed.
125 g Flour, 15 g Cocoa powder, 35 g Raw cane sugar, 10 g Flaxseed, ¼ tbspn Baking soda, ½ tbspn Baking powder, ¼ tbspn Bourbon vanilla, Pinch of salt, 30 ml Baking oil, 125 ml Plant milk
Pour into brownie pan, smooth out and place in oven. Bake for 20 minutes until the edges are dry. Remove from the oven and let cool.
FOR THE HAZELNUT CREAM Add cashews, water, maple syrup, hazelnut paste, bourbon vanilla and salt to a blender and blend on high speed to a fine cream. Set aside.
150 g Cashews, 250 ml Water, 30 ml maple syrup, 30 g Hazelnut puree, 1 tbspn Bourbon vanilla, Pinch of salt
Cut the chocolate sponge cake into square pieces and set aside.
FOR THE HAZELNUT CRUNCH heat a pan (medium heat) and toast the chopped hazelnuts for a few minutes, stirring constantly.
50 g Hazelnut kernels
FOR LAYERING Provide dessert glasses. Spread some hazelnut cream on the bottom of the glasses, put some cookie pieces on top, then a small amount of roasted hazelnuts. Repeat until 4 desserts are ready.
OPTIONAL: Drizzle a little cold coffee over the sponge cubes. This makes them a little juicier.
250 ml Coffee
NOTE: There will be some sponge cake cubes left over, best to just snack on them.
Place in refrigerator and chill for at least 1 hour or overnight.
Just before serving, remove from the refrigerator and enjoy!
Store in an airtight container in the refrigerator for up to 5 days.