Directions: |
Directions:Preheat oven to 160°C / 320°F – fan forced.
Combine the cocoa, coconut flour, baking powder, cinnamon and sea salt into a mixing bowl.
Add the eggs, honey, vanilla, coconut milk and olive oil.
Mix well until smooth and combined – a whisk works well for this.
Pour into a 20 cm (9 inch) baking tin lined with baking paper.
Bake the cake for 55 – 60 minutes or until cooked through. Best to test after 45 mins to make sure as oven temps may vary.
Remove from the oven and cool.
250 g (8.5 oz) good quality dark eating chocolate, chopped (70 – 85 % cocoa solids) I used Lindt 70 %
250 ml (8.5 fl oz) cream or alternatively you can use coconut cream or milk if dairy free
pinch of salt
Ganache:
1:1 dark chocolate to cream
Chop your chocolate finely. If I’m using a large block of chocolate I like to shave it with a large knife, making sure there are no big pieces.
Pour the cream in a pot over a medium heat and simmer until just before boiling – do not boil.
Remove the pot from the heat.
Add the chocolate to the cream and a pinch of salt
Stand for 3 minutes without stirring.
Stir gently until smooth after 2 minutes – you don’t want to overwork the ganache and the mix should look glossy and smooth.
Pour over your cake to coat if covering the whole cake and you want a lovely glossy finish.
Cool your ganache at room temperature then spread it over the top of your favourite chocolate cake |
This recipe for Healthy Chocolate Cake is from