Flourless chocolate Easter cake.
Cook time: 15 mins | Prep time: 20 mins | Serves: 8
Ingredients.
200g 70% dark chocolate chopped
4 free-range eggs
120g coconut sugar, can use caster sugar
250g (2 cups) almond meal
1 teaspoon baking soda
1 tablespoon cocoa powder, unsweetened
Buttercream
150g softened butter
70g (3/4 cup) icing sugar
1 tablespoon cocoa powder, unsweetened
1 tablespoon milk
pinch of sea salt
Decorate:
mini chocolate easter eggs
Method.
1. Preheat oven to 170°C fan forced (340°F). Grease and line 2 x 20cm round cake tins and line with parchment paper.
2. Melt chocolate on a double boiler and melt slowly. Set aside to cool.
3. With an electric mixer whisk eggs on high for 2 minutes. Add sugar in 2 lots and beat for another 4 minutes. You will end up with a creamy thick consistency.
4. Fold in the almond meal, baking powder, cocoa powder and melted chocolate until combined.
5. Add 1/2 cup warm water and mix to combine.
6. Pour into cake tins and bake for 15 minutes or until a toothpick comes out clean.
7. Whisk the butter, icing sugar, cocoa powder, milk and sea salt until combined. Set aside.
8. When the cakes have completely cooled spread buttercream onto each cake and place one on top of the other.
Store in an airtight container in the fridge. Will last for 3 days.
