29
Oct
0
Organic Chocolate cake – wheat, dairy & sugar free – quick & deliciously rich
Tip: I like to bake my cakes in rectangular baking trays. That way I can cut them into squares & freeze them, and only take out as many as I need at a time.
Ingredients:
- 35 g organic cacao powder
- 80 ml hot water
- 150 g dark (min. 70 %) chocolate, preferably organic
- 75 g organic coconut oil (odourless, if you prefer)
- 75 g cacao butter
- (or use 150 g coconut oil instead of the cacao butter)
- 280 g xylitol or organic coconut blossom sugar (or a mixture of both)
- 100 g ground hazelnuts
- 4 organic, free range eggs, separated
- Ring the changes: add any of the following: grated orange rind / natural vanilla / a pinch of crushed chilli / chopped hazelnuts for extra crunch – or whatever else takes your fancy.
Method
- Mix cacao powder with hot water
- Whip egg whites till stiff
- Melt chocolate & coconut oil & cacao butter over double boiler (low to medium heat, mixture should not get too hot)
- Beat all ingredients, except egg whites, together
- Fold in egg whites
- Pour into greased baking tin or spring form, lined with baking paper
- Bake at 150 degr C for approx. 45 minutes – check after 1/2 hour. Cake is ready when a knife inserted into cake comes out clean.
- Leave to cool completely in baking tin before cutting into squares or removing from spring form.
- Serve with whipped cream or ice cream or eat as is.
- Enjoy!
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