Ingredients
Cake
- 200 g raw chocolate (or 85% dark chocolate), chopped.
- 1/4 cup raw cacao powder.
- 2/3 cups coconut oil, melted.
- 6 eggs, separated.
- 2 teaspoons rice malt syrup (or to taste).
- 1 1/2 cup hazelnut meal.
Chocolate ganache
- 1 cup coconut cream.
- 2 tablespoons raw cacao powder.
- 1 teaspoon rice malt syrup.
Directions
- 1. Preheat oven to 170 degrees celcius and grease a 20cm cake tin and line with baking paper.
2. To make the cake, combine chocolate, raw cacao and coconut oil in a bowl over a pot of simmering water. Stir until they have melted and set aside to cool slightly.
3. Place egg yolks and rice malt syrup in a seperate bowl. Using an electric mixer, beat until thick and creamy. Add chocolate mixture. Beat to combine. Add hazelnut meal. Beat to combine.
4. Place eggwhites in a bowl. Using an electric mixer, beat until soft peaks form. Using a large spoon, stir one-third of eggwhites into chocolate mixture. Gently fold remaining eggwhite through chocolate mixture. Pour mixture into prepared pan. Bake for 1
hour or until the centre springs back slightly when touched and doesn’t feel wet.
To make the chocolate ganache:
5. In a small heatproof bowl over simmering water, mix the cacao, coconut cream and rice malt syrup together. Dollop onto the top of
the mudcake while the ganache is still warm. If you put this cake in the fridge the ganache sets into the most amazing thick chocolate
icing.
Note
Tip from Alice: Place cans of coconut cream in the fridge for at least 3 hours before making this cake so that you can easily scrape the thick cream off the top.
We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.
Chocolate cake cannot be beat and this Chocolate Mudcake is no exception. Our friend Alice Nicholls kindly shared this recipe from her latest eBook Sweet, which contains loads of other fructose-friendly desserts.
Ingredients
Cake
- 200 g raw chocolate (or 85% dark chocolate), chopped.
- 1/4 cup raw cacao powder.
- 2/3 cups coconut oil, melted.
- 6 eggs, separated.
- 2 teaspoons rice malt syrup (or to taste).
- 1 1/2 cup hazelnut meal.
Chocolate ganache
- 1 cup coconut cream.
- 2 tablespoons raw cacao powder.
- 1 teaspoon rice malt syrup.
Directions
- 1. Preheat oven to 170 degrees celcius and grease a 20cm cake tin and line with baking paper.
2. To make the cake, combine chocolate, raw cacao and coconut oil in a bowl over a pot of simmering water. Stir until they have melted and set aside to cool slightly.
3. Place egg yolks and rice malt syrup in a seperate bowl. Using an electric mixer, beat until thick and creamy. Add chocolate mixture. Beat to combine. Add hazelnut meal. Beat to combine.
4. Place eggwhites in a bowl. Using an electric mixer, beat until soft peaks form. Using a large spoon, stir one-third of eggwhites into chocolate mixture. Gently fold remaining eggwhite through chocolate mixture. Pour mixture into prepared pan. Bake for 1
hour or until the centre springs back slightly when touched and doesn’t feel wet.
To make the chocolate ganache:
5. In a small heatproof bowl over simmering water, mix the cacao, coconut cream and rice malt syrup together. Dollop onto the top of
the mudcake while the ganache is still warm. If you put this cake in the fridge the ganache sets into the most amazing thick chocolate
icing.
Note
Tip from Alice: Place cans of coconut cream in the fridge for at least 3 hours before making this cake so that you can easily scrape the thick cream off the top.
We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.