Festive chocolate flourless cake.
Cook time: 30 mins | Prep time: 30 mins | Serves: 6
Ingredients.
250g almond meal
250g 70% dark chocolate buttons
150g sweetener / coconut sugar
2 teaspoons baking powder
2 tablespoons of cocoa unsweetened
60g butter, melted
1/2 cup of water
6 eggs, room temperature
FROSTING for the center
1 tin coconut cream (leave tin in the fridge for 4 hours or overnight before using)
1 tablespoon cocoa
1 teaspoon honey
pinch of sea salt
100g chocolate buttons, sugar free
Method.
1. Start the day before and place the coconut cream into the fridge.
2. Preheat oven to 180°C fan forced (350°F). Grease and line with parchment paper 2 x 8” round cake tins
3. Put chocolate buttons in a food processor and blitz until a fine crumb-like texture is achieved.
4. Add the almond meal and chocolate crumbs into a large bowl and combine them with coconut sugar, baking powder, and cocoa.
5. In a separate bowl, mix the eggs, water, and butter together then add to the dry mixture. Combine and pour evenly into the cake tins.
6. Cook for 25 minutes on the bottom shelf. Let cool for 15 minutes before turning them out on a chopping board.
7. Scoop out the coconut cream and mix with the cocoa, honey, and sea salt. Spread evenly on top of one cake and put it into the fridge to set for 15 minutes. Take the cake out of the fridge and place the other cake gently on top.
8. Place the chocolate buttons into a bowl and melt gently at 1 minute intervals in the microwave. Let cool for 5 minutes in a bowl and slowly pour the melted chocolate in the center of the cake and gently spread over the top letting some drizzle down the sides.
9. Serve with a delicate wreath of greenery such as lavender or rosemary.
