Really Good Chocolate Cake
I’m the first to admit that i really have a sweet tooth – especially when it comes to Chocolate ! I have fond memories of when I used to work as a pastry chef – making chocolate truffles, cookies, tarts and the most wonderful chocolate cakes. Recipes and knowledge handed down from the French Sous chefs Michelle + Eves in charge of the very first pastry kitchen – to Bert and Brett who inspired me how to become a better chef and allowing me to experiment, play and create.
When baking cakes and muffins, try replacing butter with unsaturated fats like light olive oil or macadamia nut oil. You can also reduce the amount of fat by replacing half or the oil with a fruit puree such as apple , orange or banana. The puree will add moisture to the cake of muffin, it also add sweetness , so you can reduce the amount of sugar in the recipe. Use 100 % wholemeal or spelf flours instead of highly processed white flour.
For 100% gluten free I love using nut meals in my recipes such as almond or walnut. They add good texture, moisture as well as adding extra protein, Vit E and omega 3. I’ve also added whole steamed orange which make it very luscious and indulgent – perfect to serve at a dinner party with a side of fresh segmented oranges + dark chocolate ganache.
what it’s good for:
Almonds are packed full of protein + good monounsaturated fats that can help lower cholesterol. They are also a great source of Vitamin E that research suggests can slow premature cellular ageing. Cocoa powder contains compounds that act as stimulants believed to boost serotonin and endorphin levels in the brain. The stimulants theobromine and caffeine can increase alertness and give you a pleasurable sensation similar to the high people get after exercise.
1 whole orange
1/2 cup ( 160 g) pure organic maple syrup
3 organic/ free range eggs
pinch of sea salt
2 cups ground walnuts or almonds (200 g )
1/2 cup good quality dark cocoa powder
1/2 teaspoon ground cinnamon
1 teaspoon vanilla bean paste or extract
Preheat oven to 165 C
Steam the orange for about 60 minutes until soft.
Cool then chop them up (SKIN AND ALL) and place into a food processor or a good high performance blender like a Vitamix.
Process all the orange until smooth along with the maple syrup and salt, vanilla then add the eggs and process again.
Pour the mix into a bowl and fold in the chopped walnuts, cocoa and cinnamon.
Spoon into a 15 cm baking tin lined with greaseproof paper at the base and sides.
Bake for about 50 - 60 minutes until cooked through.
Test with a skewer to check. The cake should be lovely and moist inside – a little fudge like.
Remove from the oven and cool completely then remove from the tin.
Store for 1 week covered in the fridge.
Nutritional info per serve:
Total fat: 20 g
Saturated: 2.3 g
Fibre: 2.4 g
Carbs: 17 g
Sugars: 14 g
MORE CHOCOLATE RECIPES:
Chocolate Cup Cakes
Naked Chocolate Cake
Chocolate Chip Cookies
Red Velvet Cupcakes
Really Good Chocolate Cake
Raw Chocolate Cupcakes