If you love to make cakes you have certainly already heard of Silikomart molds. These are the most beatiful interesting molds easy to use and such a help in the kitchen especially when you want to impress your guests.

This cake was made while willing to make something quick for a lovely visit. Chocolate and cashews can’t go wrong together and if you combine them with some speculoos cookies , the mix is even better. I discovered the speculoos-roasted sesame pair some months ago and I so love it. I didn’t have enough speculoos to make a crust for a chocolate cake and so I replaced a part of speculoos by the sesame seeds. The roasted sesame seeds give an interesting exotic taste to this cake.

For the speculoos layer :

150 gr speculoos cookies

3 TbSp roasted sesame seeds

1TbSp tahini

5TbSp water

Mix the cookies in a blender and add the rest of the ingredients. Mix until the composition starts to hold together when squeezed (add some water if needed). Press the mixture into the bottom of a mold lined with parchment paper and set aside.

For the (dark) chocolate cream:

100 gr cashews (let for a night to soak in water)

100 gr dark chocolate, melted

2 dates

15 gr cacao powder

100 rice mylk

Mix all the ingredients in a blender until everything is smooth and homogenous. You have to get a creamy consistency. Pour the cream over the crust, smoothing out.

To make the coffee-chocolate layer

250 gr cashews ( (let for a night to soak in water)

50 gr dark chocolate, melted

5 dates

100 rice mylk

1TbSp coffee extract/vanilla

Mix all the ingredients in a blender until everything is smooth and homogenous. You have to get a creamy consistency . Here I used a Silikomart mold to get a nicely effect but if you don’t have it, you can pour the cream over the dark chocolate layer, smoothing out. Set the cake in the freezeer for some 4 hours or overnight. Before serving, decorate it with some cacao powder and dry flowers.