Flourless Chocolate Cake
It seems impossible to find a healthy chocolate cake although, obviously, anything indulgent and sweet is not 100% good for you. However, this recipe is all natural ingredients using no gluten or refined sugar, plus it tastes wonderful and is much better than your traditional chocolate cake.
It's chocolatey, gooey and rich and if you double the recipe and make two cakes and layer them up it would make a fantastic celebration cake.
100g dark chocolate
75g ground almonds
2 tsp baking powder
50g coconut oil (or you can use butter)
110g maple syrup
150g double cream
3 tbsp maple syrup
Seasonal berries for decoration
Put the oven on 180C and line your cake tin with a disc of greaseproof paper.
Place a heatproof glass bowl over a pan of simmering water and melt your chocolate, coconut oil and butter together. You can also do this in the microwave at 30 second blasts until melted.
Whisk the eggs for a few minutes so that they thicken, then pour in the syrup and whisk briefly again.
Next, fold in the chocolate mix and then fold in the ground almonds and baking powder. (I mix the baking powder in with the ground almonds first so I know it's well distributed.)
Pour into your tin and pop in the oven for 20-30 minutes. Or until risen, firm to the touch, slightly shrinking from the edges and when a skewer is inserted it comes out clean. Overcooking may well scorch the edges resulting in quite a bitter taste and dry out the texture.
Leave to cool for a few minutes before turning out onto a wire rack to cool completely.
Next, whisk your mascarpone, cream and maple together until just holding its shape. Try not to over whisk as it changes the texture and you want it to be creamy and smooth. If you do over whisk a good tip is you can add a dash of milk and whisk again.
Pile your icing on top of the cake and cover in seasonal berries and enjoy!!