FLOURLESS CHOCOLATE CAKE
1 whole orange
½ cup (160g) pure organic maple syrup
3 organic/free range eggs
pinch of sea salt2 cups g
round walnuts or almonds (200g)
½ cup good quality dark cocoa powder
½ teaspoon ground cinnamon
1 teaspoon vanilla bean paste or extract
Firstly, you need to preheat oven to 165 C
Steam the orange whole for about 60 minutes until soft. Let it cool, then chop it up (yep.. SKIN AND ALL).
Place into a food processor and Process with the maple syrup, salt and vanilla until smooth, then add the eggs and process again.
Pour the mix into a bowl and fold in the chopped walnuts, cocoa and cinnamon.
Spoon into a 15cm baking tin lined with greaseproof paper at the base and sides.
Bake for about 50 - 60 minutes until cooked through.
Test with a skewer to check. The cake should be lovely and moist inside – a little fudge like.
Remove from the oven and cool completely then remove from the tin.
Store for 1 week covered in the fridge.
Garnish with Natural yoghurt and berries