Flourless chocolate and raspberry cake.
Cook time: 30 mins | Prep time: 25 mins | Serves: 8
Ingredients.
200g 70% dark chocolate, chopped
4 free range eggs
120g caster sugar (can use coconut sugar)
250g almond meal
1 teaspoon baking soda
1 tablespoon cocoa unsweetened
1 cup frozen raspberries
Method.
1. Preheat oven to 160°C fan (320°F). Grease and line a 23cm cake tin.
2. Place chocolate pieces into a double boiler and melt gently. Once melted, stir and set aside.
3. Add the eggs into a stand mixer and whip on high for 2 minutes. Add the sugar in 2 lots. Beat for another 4 minutes (6 minutes if using coconut sugar). You will end up with a creamy thick consistency.
4. Gently fold the almond meal, baking powder and cocoa powder into the egg mixture until combined.
5. Add the melted chocolate down the side of the bowl and combine gently. Add 1/2 cup (125ml) of warm water and fold in.
6. Pour into the greased cake tin and place on the bottom shelf of the oven for 20 minutes.
7. Remove cake from the oven, add the frozen raspberries on top of the cake and press them into lightly into cake. Must be frozen so you can push it into the cake easily.
8. Cook for another 5-10 minutes. Take out and cool.
Serve with extra fresh raspberries.
Cooking Notes:
Chocolate options:
Noshu 98% Sugar-Free Choc Baking Chips 150g - Woolworths (vegan and sugar-free chocolate)
Vegan/organic/sugar-free chocolate for dairy-free, gluten-free, and or sugar-free. I use Lindt dark chocolate sugar-free which is 55% cocoa solids.
