Flourless Chocolate Cake

I have been very slack with my blog as of late, so here is to New Year’s resolutions! So, as it is now 2015, I thought I would start the year off with a blog post or two.

I was asked to make a dessert for Christmas Day lunch so as I was brainstorming recipes in my mind, an idea came to me. I have drooled over the pictures of Belle Gibson’s Flourless Black Forest Cake from her book ‘The Whole Pantry’ and her app as well so I thought it would be the perfect indulgent, yet wholesome cake to take to lunch and boy, it went down a treat!

The cake itself is gluten free, refined sugar free, dairy free and it is honestly so delicious you would have no idea it is lacking the ingredients that usually hold a cake together – butter, sugar, refined white flour. Everyone at lunch kept asking me “If there is no gluten, sugar or dairy, then what on earth is in this thing?” It is safe to say, this one was a crowd pleaser!

Processed with VSCOcam with f2 preset

Flourless Chocolate Cake
based on the recipe by Belle Gibson
(serves 10-15 people)

Ingredients
150g cacao/cocoa powder
360ml olive oil
6 large free range eggs
1 tbsp vanilla extract/essence
350g rice malt syrup
330g almond meal
2 tsp baking powder
pinch sea salt

for decorating
frosting of choice
berries
cherries
any fruit you desire

Method
1. Preheat oven to 160 degrees fan forced and line and grease 2 x 20cm cake tins.
2. Place the sifted cacao in a bowl, pour over the boiling water and whisk until smooth and incorporated. Leave to cool and move onto the next step.
3. In another bowl, whisk together the olive oil, eggs, vanilla and rice malt syrup until thick and creamy. (I used an electric mixer for this, lazy me!)
4. Add the cooled cacao mixture and stir through the almond meal, baking powder and salt. Stir until incorporated.
5. Divide the mix equally between the two prepared tins.
6. Bake in the oven for roughly 30-40 minutes or until a skewer comes out clean and it feels set in the middle. (All ovens vary a lot!) Leave for at least 2-3 hours to cool before decorating.
7. To decorate, I made whipped coconut frosting and spiked it with espresso so make a coffee cream type situation but you are welcome to ice it, put ganache between the layers, dust it with icing sugar… whatever your heart desires!

Processed with VSCOcam with f2 preset

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