Flourless Chocolate Cake
This is a lovely healthy take on a classic chocolate ganache cake. It’s rich, indulgent, and absolutely amazing!
Takes
Serves 12
Ingredients
- 350 g soaked cashews (250g before soaking)
- 100 g coconut oil
- 50 ml maple syrup
- 40 ml coffee (to add another flavour dimension use cold earl grey tea or mint tea if preferred)
- 30 ml water
- 150 g dark choc (54% cacao solids with no dairy)
- 1 tbsp vanilla
Ingredients for the top layer
- 150 g dark chocolate (54% cacao)
- 1 tbsp coconut oil
Instructions
- Soak the cashews:Ideally, soak the cashew nuts overnight. If you’re short on time, fill a bowl with boiling water and soak the cashews for 30 minutes. Drain and rinse them well.
- Melt the ganache ingredients:In a small saucepan, melt the dark chocolate and coconut oil over low heat until it’s runny. Remove from heat.
- Blend the ganache:In a food processor, add the soaked cashews, melted chocolate mixture, maple syrup, coffee, water, and vanilla extract. Blend on high speed for about 5 minutes until the texture is wonderfully smooth and creamy.
- Prepare the cake tin:Line an 8-inch springform tin with baking parchment. Pour the ganache filling into the lined tin, spreading it out evenly. Place it in the fridge to set for 3 hours.
- Remove from the tin:After 3 hours, remove the cake from the fridge. Using a palette knife or butter knife, carefully cut around the edges of the cake from the springform tin. Remove the sides of the tin gently.
- Prepare the topping:Chop the dark chocolate for the topping into small, even pieces. Fill a small pot ⅓ full with boiling water and place it on medium heat. In a heatproof bowl (metal or glass), add 100 g of chopped dark chocolate and 1 tbsp of coconut oil. Allow it to melt. Once melted, remove from heat and add the remaining 50 g of chopped chocolate gradually, mixing until it’s all melted. This method will ensure that your melted chocolate is thick enough to create a beautiful drizzle effect on the cake.
- Top the cake:Pour the melted chocolate gently over the ganache cake, spreading it around lightly. Allow some of it to drip down the sides for a beautiful presentation.
- Decorate and serve:Decorate with your choice of toppings, such as chopped pistachios, raspberries, or rose petals. Best served in small slices as it’s quite rich. Store in the fridge to maintain its form. Enjoy!
