FLOURLESS CHOCOLATE CAKE
INGREDIENTS
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
METHOD
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Firstly, you need to preheat oven to 165 C
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Steam the orange whole for about 60 minutes until soft. Let it cool, then chop it up (yep.. SKIN AND ALL).
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Place into a food processor and Process with the maple syrup, salt and vanilla until smooth, then add the eggs and process again.
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Pour the mix into a bowl and fold in the chopped walnuts, cocoa and cinnamon.
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Spoon into a 15cm baking tin lined with greaseproof paper at the base and sides.
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Bake for about 50 - 60 minutes until cooked through.
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Test with a skewer to check. The cake should be lovely and moist inside – a little fudge like.
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Remove from the oven and cool completely then remove from the tin.
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Store for 1 week covered in the fridge.
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Garnish with Natural yoghurt and berries