Delicious Chocolate Cake
This is a delicious chocolate cake that’s perfect for celebrations ! It has that smooth and robust dark chocolate flavour with exceptional tasting notes of almond, orange and vanilla bean. This cake is not too sweet and it’s more for the sophisticated dark chocolate lover. Cut into small slices and savour the goodness. You can enjoy my Really Good Chocolate Cake just as it is or if you feel like being fancy, you can coat it with chocolate ganache and decorate with fresh raspberries.
What’s great about it:
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. The American Journal of Clinical Nutrition reports that cocoa which comes in the form of cacao powder can improve heart health, lower blood pressure and reduce LDL (“bad”) cholesterol. Cacao is high in magnesium and iron and also contains compounds that act as stimulants believed to boost serotonin and endorphin levels in the brain that gives you a pleasurable sensation similar to the high people get after exercise.
1 whole sweet orange, unpeeled
1/2 cup ( 160 g / 5 1/2 oz) pure organic maple syrup
3 free range eggs
pinch of sea salt
2 cups (200 g / 7 oz) ground almonds
1/2 cup Naked Chocolat Dark or a good quality dark cocoa powder like Valrhona
1/2 teaspoon ground cinnamon
1 teaspoon vanilla bean paste
Ganache to decorate
Preheat oven to 160 C
Steam or Boil the orange with the skin for 60 minutes until soft.
Cool then chop up the whole orange, including the skin and place into a food processor.
Process the orange until smooth.
Add the maple syrup and salt, vanilla then add the eggs and mix again.
Add the almonds, cocoa and cinnamon and mix just until combined.
Spoon into a 15 cm baking tin lined with baking paper.
Bake for about 50 - 60 minutes until cooked.
Test with a skewer to check. The cake should be lovely and moist inside – a little fudge like – make sure not to overcook it.
Remove from the oven and cool completely before removing from the tin.
Garnish with ganache and enjoy.
Store for 1 week covered in the fridge.