Flourless Chocolate Mud Cake
I love cake, I love chocolate, so I wanted to see if I could create a version that was reasonably healthy that I could still enjoy ( in moderation) as part of my "Eat the Rainbow" philosophy: Here is what I came up with:
- 250g activated almonds
- 250g raw cacao powder
- 250g coconut sugar - and THIS is why it's not so brilliant - it is sugar after all!
- 150g butter - at room temperature
- 6 large eggs
- 1/4 cup of milk of choice ( I use coconut)
- 1 tsp baking powder
Preheat oven to 180◦C. Grease and line a 20 inch round springform tin. ( I use coconut oil)
Mill your almonds until they resemble meal ( I use my Thermomix - 7 seconds on speed 7 but any good blender or food processor will do).
Set aside and add the cacao powder to it.
Now blend together the butter, sugar, eggs and baking powder ( again I use my Thermie - 10 seconds on speed 6.5, but again you could do this in a food processor or even mixer)
Blend in the dry ingredients : Speed 5 for 20 seconds ( or just use your mixer).
Scrape down the sides of the bowl. Add the milk and blend for a further seconds, speed 5.
Add to tin and bake on the middle shelf for 50 minutes.
Because it is such a heavy cake, the skewer will never really come away clean. Take care not to overcook.
Serve with heavy cream & a sprinkle of raw cacao. As I like to be largely dairy-free, I use whipped coconut cream instead.