sirova sacherica

što/

:kore.
1 čaša heljde
1 čaša badema
1/2 čaše sezama
1/2 čaše oraha
1/2 čaše kakaa u prahu
1/2 čaše rogača u prahu
1 čaša tamnih grožđica
1/2 čaše datulja (ili više ako volite jako slatko)
sok pola male naranče
naribana narančina kora (opcija)

:fil.
1/2 čaše zlatnih grožđica
1/2 čaše suhih marelica
1/2 čaše usplođa slatkog tamarinda
sok 3 male mandarine

:glazura.
1/4 čaše kokosovog ulja
1/4 čaše kakaa u prahu
1/4 čaše rogača u prahu
malo ječmenog slada (opcija)

kako/

Namočite sve orašaste plodove i heljdu oko 8 sati.
Narežite marelice i očistite tamarind od koštica (ljepljiv posao ali isplati se), stavite ih u posudu zajedno sa zlatnim grožđicama i dodajte im sok 3 male mandarine, odnosno onoliko soka koliko je potrebno da prekrije suho voće. Ostavite da odstoji nekoliko sati.

Stavite u blender orašaste plodove, heljdu, 1/2 čaše kakaa, 1/2 čaše rogača, tamne grožđice, datulje, narančin sok i, ako imate naranče iz organskog uzgoja, malo naribane narančine kore. Sameljite u više-manje homogenu smjesu. Odvojite pola smjese i rasporedite na tanjur ili u kalup za kolače te zatim stavite u zamrzivač. Štapnim (ili bilo kakvim) mikserom izmiksajte suho voće prethodno namočeno u soku mandarine u homogenu smjesu i rasporedite ravnomjerno po prvom sloju. Vratite u zamrzivač na barem pola sata. Nakon što se fil malo stvrdnuo, možete po njemu rasporediti drugu polovicu čokoladne ''kore''. Vratite u zamrzivač na još barem pola sata.
Za glazuru, stavite u zdjelicu kokosovo ulje, rogač i kakao i, ako je kokosovo ulje u krutom stanju, zdjelicu stavite u posudu s vrućom vodom (ne treba biti kipuća). Po želji dodajte malo ječmenog slada. Sve sastojke dobro promiješajte žlicom i premažite tortu ovom smjesom. Ako nemate kalup za torte, polako i strpljvo da ne curi posvuda. Kokosovo ulje će se relativno brzo stvrdnuti na hladnoj torti pa ju možete odmah narezati.

što ako/
Nije frka ako nemate dobar blender (link).
Također, ako nemate jači blender, možete datulje i grožđice koje ćete koristiti za ''koru'' namočiti u narančinom soku koji ionako ide unutra, i onda sve zajedno dodati u smjesu. Tako će bti lakše miksati, pa se može koristiti i štapni mikser.
Nije bitno koje su boje grožđice, možete sve raditi s istima, ja sam samo imala 2 tipa pa sam ih koristila.
Ako želite mekšu čokoladnu glazuru, možete trećinu kokosovog ulja zamijeniti maslinovim. Ja nemam kalup za kolače pa je bez maslinovog bilo lakše napraviti da ne curi svuda okolo.

 

[ENGLISH]

raw sacher cake

what/

:chocolate crust.
1 cup buckwheat
1 cup almonds
1/2 cup sesame seeds
1/2 cup walnuts
1/2 cup cacao powder
1/2 cup carob powder
1 cup dark raisins
1/2 cup dates (or more if you like it very sweet)
juice of half an orange
grated orange peel (optional)

:apricot jam filling.
1/2 cup golden raisins
1/2 cup dried apriots
1/2 cup sweet tamarind pulp
juice of 3 small tangerines

:chocolate frosting.
1/4 cup coconut oil
1/4 cup cacao powder
1/4 cup carob powder
a bit of barley malt syrup (optional)

how/
Soak all the nuts and seeds, including buckwheat, for 8 hours.
Cut the apricots in smaller pieces and remove the shells and seeds of sweet tamarind fruits (sticky business but it's worth it). Put the apricots and tamarind in the same bowl with golden raisins and add just enough tangerine juice to cover the dried fruits. Leave it like that for a couple of hours.

Put all the nuts and buckwheat into a blender, add 1/2 cup cacao, 1/2 cup carob, dark raisins, dates and orange juice. If you have oranges from organic production, you can grate some orange peel and add it as well. Mix it all into more or less homogeneous mixture. Take half of the mixture and distribute it evenly on a plate in the shape of a cake, or put in a cake mold if you have one. Put it in a freezer. For the apricot marmalade filling, mix all the dried fruits together with tangerine juice they were soaked in. You can do it with a stick blender. Put the filling on top of the first layer and put in a freezer for at least half an hour. When the filling is not soft anymore, you can spread the rest of the ''crust'' mixture on top of it, and then put the cake back in the freezer for at least half an hour more. For the chocolate frosting, melt the coconut oil by putting a jar with it into a bowl of warm/hot water. Then add the cacao and carob and mix it with a spoon. You can sweeten it up with some malt syrup if you like. Pour the mixture on top of the cake (if you don't have a cake mold, do it slowly and carefully). The mixture will harden pretty quickly on the cold cake, so you will be able to slice it almost right away.

what if/
If you don't have a strong blender, here is an idea what to do.
Also, if you don't have a strong blender, it is a good idea to soak the dates and raisins for the chocolate ''crust'' in that orange juice that you would use for it anyway. It will be much easier to mix it, and you can even used a stick blender (I did it like that).
If you want the frosting to be a bit softer, you can replace 1/3 of the amount of coconut oil with olive oil. I left out the olive oil to avoid the mess because I don't have a cake mold.