28/12/2011 by Farmer K's Kitchen
I warn you…this chocolate cake is rich. It tastes so delicious that you will want to eat more, but that chocolate hit will be strong and will cancel out any sugar craving you were experiencing. You will be satisfied. You will be very pleased with yourself. The best part – it is healthy…and there is no sugar or gluten in that slice of heaven.
I made this for my family for Christmas night dinner. It was a very fancy affair and deserved something a bit special. We served it with fresh strawberries, blueberries and whipped cream.
Hope you enjoy!
Wowzers Choc Cake
- 140g good quality dark or milk chocolate (your preference – I made this one dark. Dark is richer in taste)
- 120g hazelnuts
- 120g agave nectar or honey (I like the agave taste)
- 4 eggs, separate yolks and whites
- 100g almond butter (put almonds in a food processor and whiz until a paste consistency)
- Put the hazelnuts in the oven until it smells lovely and roasted (about 10 minutes).
- Take hazelnuts out of the oven and rub them in a tea towel so most of the dark brown skins come off.
- Place de-skinned hazelnuts in the food processor/Thermomix and mix. Don’t make it too fine, just little chunks of nuts cause you want the texture in your cake.
- Melt the chocolate in the Thermomix (approx. 2 mins at 50C on speed 3), or stove top, or microwave.
- Whisk the egg yolks and agave/honey together and add to the almond butter, chopped hazelnuts and melted chocolate. Put aside.
- Whisk egg whites with a pinch of salt.
- Fold the egg whites, a 1/3 each time, into the hazelnuts and chocolate mixture.
- Place in a cake tin that is lined with baking paper.
- Put cake in the oven at approximately 175C for 30 minutes. Do not over cook. It is better undercooked than overcooked if you don’t get it spot on.
- Now make the ganache to go on top!
- 120g good quality dark or milk chocolate
- 1 tbs olive or coconut oil
- 1/4C agave nectar or honey (if you want it sweeter, add more)
- If you want it soft and creamy, add some coconut cream – a little at a time until you are happy
- Melt chocolate as in the cake steps above.
- Add the oil and coconut cream to the melted chocolate and stir.
- Once the cake has completely cooled, ice it with this delicious ganache.