This cake was made for one of my favorite chefs in the world, my talented friend Maddy Rae Gaylord.She was my partner in crime during my culinary journey at Matthew Kenney.Here’s what she has to say about this dessert:

“It's amazing when food tastes great... but it’s even more impressive when a dish makes you feel emotional. That's how I felt while eating this chocolate lavender cake. It is perfection. From the airy, creamy mousse-like consistency to the nutty, chocolatey, crunchy crust. Not to mention the simply beautiful cacao ganache poured so elegantly over the top, to add just that last little bit of heaven. This cake is like a big warm hug! For me it is an expression of pure love.”

INGREDIENTS

FOR THE CRUST
  • 1/2 cup almonds

  • 1 Tbsp cacao nibs

  • 1 tsp coconut nectar

  • 1 tsp cashew butter

  • 1 tsp coconut oil

  • 1/4 tsp vanilla extract

  • Pinch of salt

FOR THE FILLING
  • 1/2 cup cashews, soaked

  • 1/4 cup lavender tea

  • 3 Tbsp cacao powder

  • 2 Tbsp maple syrup

  • 1/4 tsp vanilla extract

  • 2 Tbsp coconut oil

  • Pinch of salt

FOR THE CHOCOLATE
  • 3 Tbsp cacao powder

  • 3 Tbsp maple syrup

  • 1 1/2 Tbsp coconut oil

PREPARATION

INSTRUCTIONS
  1. In a food processor pulse the almonds until broken down into small pieces.

  2. Add the cacao nibs, coconut nectar, cashew butter, coconut oil, vanilla extract, and salt and pulse until the mixture comes together.

  3. Press into a 4 inches spring mold using your fingers to form an even layer.

  4. Place into the freezer for 30 min until it firms up.

  5. In the meantime prepare the lavender tea. I’ve used fresh lavender but you can use dried flowers instead. You will need 1/4 cup of tea.

  6. Rinse the pre-soaked cashews and drain them.

  7. Blend all the filling ingredients together (except coconut oil) in a high-speed blender until very nice and smooth.

  8. Stream the coconut oil into the mixture.

  9. Pour the cream over the crust and place again into the freezer for at least 3 hours.

  10. To prepare the chocolate, whisk the cacao powder and the maple syrup together. Then add the coconut oil (previously melted over a bain-marie) and keep whisking until well incorporated.

  11. Remove the cheesecake from the mold and pour the chocolate sauce over the top.

  12. The cake is best eaten within 30 minutes of removing from the freezer.