I just love this gluten free chocolate cake recipe from the River Cottage, it looks impressive, tastes amazing and has lots of healthy ingredients as well as being deliciously chocolatey! Let me tell you about some of those great ingredients:
Using ground almonds, instead of flour makes this gluten free but also a good source of protein which helps with blood sugar balance. The orange juice and rind adds vitamin C along and chocolate and orange are always a magical combination! And for sweetness, there is no table sugar here, but vanilla extract, date syrup and coconut sugar, which all impart loads of flavour alongside health benefits. Coconut sugar is a great option for cakes as it’s unprocessed, low glycemic index, and a good source of minerals such as zinc, iron, calcium and potassium. What’s more it contains inulin, a type of soluble fibre that good for your gut. Date syrup too is natural, low glycemic index, and contains vitamins and minerals such as B6, magnesium and potassium. Both contain antioxidants, so this gorgeous gooey chocolate cake can be said to reduce inflammation and slow down ageing! Okay I might be pushing it there, but these ingredients are actually much healthier than your standard cake ingredients, may support digestion and will certain improve mood!
Serves 8-10
Ingredients:
175g salted butter (or coconut oil)
60g dark chocolate (70% cocoa solids is healthier if poss)
110g ground almonds
60g cocoa powder
60g tapioca starch
1.5 tsp baking powder
2 tsp vanilla extract
150ml date syrup
3 eggs, separated
A pinch of sea salt
125g coconut sugar
Finely grated zest and juice of one orange (unwaxed)
For the chocolate ganache:
200g dark chocolate (50-60% cocoa solids is fine here, finely chopped)
200ml double cream
A pinch of sea salt
A knob of butter
For the chocolate swirls (optional but they look really effective)
50g dark or milk chocolate, finely chopped
Equipment:
20cm round deep cake tin
Method:
Preheat the oven to 170C | 160C Fan | Gas 3 and line the cake tin with parchment paper.
Melt the butter or coconut oil in a small pan. Break the chocolate into pieces. Take the pan off the heat and add the chocolate to melt and cool for a few minutes.
Sift the dry ingredients into a bowl and set aside.
Stir the chocolate mix ensuring it is all mixed and smooth and transfer to a large bowl. (This is important as you will use this for the entire mix). Using a balloon whisk beat in the vanilla, date syrup then eggs one at a time.
In another bowl, whisk the egg whites and salt until it forms soft peaks. This can be done with an electric whisk, or another clean hand whisk. Add the coconut sugar in 3 batches, whisking each one in well. Continue until you have a fairly stiff meringue.
Add the sifted dry ingredients to the chocolate mixture in the large bowl, along with the orange zest and juice. Beat until well combined. Now you have to work quickly before the baking powder will start to react. Gently fold in a quarter of the meringue into the mix with a large metal spoon, then gently again (to keep in as much air as possible) fold in the rest until the whiteness of the meringue is no longer visible.
Scrape the mixture into the cake tin and gently level the surface. Bake for 50-60 minutes until a skewer inserted into the centre of the cake comes out clean. The top of the cake will crack but that is normal and will be covered by ganache. Leave to settle in the tin for 10minutes then turn out onto a wire rack to cool completely.
The ganache
Put the chopped chocolate into a large bowl. Heat the cream and salt into a small saucepan on when on the point of boiling remove from the heat and pour over the chocolate and leave to sit for a few minutes. Add the butter, stir gently together until combined and silky. Set aside to cool.
The chocolate curls (the fun bit)
Melt the chocolate in a small glass bowel over a pan of gently simmering water ( a bain marie). Then spread with a knife onto a flat surface - an upturned baking tray works well. Let it cool off until firm but not brittle. Now take a knife at a 45 degree angle to the chocolate and scrape it towards you to create the swirls. Hey presto!
Putting it all together
Spread the cooled thickened ganache evenly over the top of your cooled cake. Then delicately lift your chocolate curls off the baking tray with a palette knife and arrange on your ganache for the final touch. Adding additional chocolate mini eggs optional or this year I am keeping it healthy and going for kumquats instead.
Happy Easter!
