DARK CHOCOLATE CAKE 

                                                                                                              

Dark chocolate cake is one of my favourite cakes. It is a 5 star luxury; a delicious treat for any chocolate lover. It has a rich and strong chocolate taste. Even though it is gluten free, refined sugar free and full of good nutrition it still has a luxurious “for grown-ups” taste. This chocolate cake recipe has proven to be the star dessert at many occasions for many years in my family. It’s always the first choice dessert at every party.  It is also relatively easy to cook.

Suitable: Gaps, Primal, Paleo, SCD

Allergies: Gluten free, Refined Sugar free, No seeds

Preparation time: 20-25 min
Cooking time: 30-35 min
Serves: 8-12 people
Serve: with Winter Tea, Summer Tea, Ginger Tea, Mint Tea or “a Proper English cup of Tea”- I know it is not allowed by healthy diets, but people like it and drink a lot of it:)



Ingredients:

Chocolate Cake:

1/2 cup/50gr/1.7oz raw cocoa powder
1cup/100gr/3.5oz almond flour

4 eggs

1/2cup/50gr/1.7oz coconut flour or fine flakes

1 tsp of baking soda (without wheat flour)
0.5 tsp of salt

2/3cup/100gr/3.5oz maple syrup (grade B if possible)

1/2cup/100gr/3.5oz ghee or grass-fed butter

1/2cup/50gr/1.7oz chocolate chunks or paste

1/2cup/50gr/1.7oz raspberries (frozen is possible)

Chocolate Garnish:

1cup/100 gr/3.5oz chocolate chunks or paste

1/2cup/50gr/1.7oz crème fraiche, ghee or butter

1 tbsp maple syrup

You will need:

       2 round cake tins 

       18cm/6inch each

          wooden spoon (spatula)

       sharp knife

       big bowl

      medium or small sieve

      hand mixer

Raspberry coulis:

150gr/5oz raspberries (frozen is possible)

Optional: 

White middle and top layer:

1 cup/100gr/3.5oz crème fraiche or

Italian meringue

For decoration:

12 fresh raspberries for decoration
1/2cup/50gr/1.7oz crème fraiche or Italian meringue

Preparation method:

In a large bowl mix cocoa powder, almond flour, coconut flour, baking soda and salt

Add melted butter, maple syrup and mix well

Beat eggs with the hand mixer for around 3-4 min until a little foam of bubbles is formed

Add beaten eggs into the mixture and mix well

Add halved raspberries and chocolate chunks or paste (crushed into 0.3-0.5cm pieces)

Pour an equal amount of mixture into 2 greased cake tins

Cooking:

Bake in preheated oven at 170C/350F for 30-35 min, until a toothpick inserted in the centre comes out clean

Remove from the oven and allow to cool

Chocolate Garnish:

Melt chocolate chunks or paste on a water bath

As chocolate begins to melt add butter or ghee and maple syrup

Stir until completely smooth

Remove from the water bath and let it cool down

Raspberry coulis:

Put raspberries into the bowl or pot

Mix with a hand blender until smooth

Put the raspberry mixture through the sieve using a table spoon in order to remove seeds and make the coulis even smoother

Putting cake together:

1 On the top of the first cake pour half of crème fraiche or Italian merengue

2 On top of crème fraiche or Italian merengue  pour half of the raspberry coulis 

Place the second cake on top of the crème fraiche or Italian merengue and repeat step 1 and 2

Pour the chocolate garnish on top of the cake

Put cake in the fridge for 20-30 min allowing the chocolate garnish to cool down and set

Take the chocolate cake out of the fridge and make 12 little circles with crème fraiche around the out layer on the cake

Place 1 raspberry in the middle of each crème fraiche circle

Cake is ready, enjoy!!!

Tip:

1 For an even better taste leave it in the fridge for 3-12 hours, letting the chocolate sponge absorb all the juices from crème fraiche, raspberries and chocolate garnish

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