Over the weekend, with Melbourne almost feeling like the middle of winter, instead of a cheery bright summer, a nice chocolate treat was sure to cheer me up. But with the need to go healthy , I thought of baking this amazing flourless chocolate cake. devoid of any artifical sugar and unhealthy fats.
1 1/2 cup almond meal 50 gm unsweetened cocoa powder (I used Plaistowe Premium dark cocoa) 1/2 cup Sweetener of choice (I used 10 dates soaked in warm water for 5 mins and then mashed) 3 whole eggs 4 tablespoons of olive oil 1 tea spoon baking soda
1 tea spoon vanilla essence A pinch of salt
Ganache 1/2 cup full fat milk
4 tablespoon unsalted butter
250 gm dark chocolate melts
Butter up your baking dish and pre heat your oven at 170 deg (Fan forced) while you start making your cake batter.
To make your cake
1. Take your unsweetened cocoa powder and mix it with 1/2 cup of water. Mix it till the powder is well dissolved i.e. no lumps.
2. To this mixture, add in your whole eggs and beat. Beat for around 2minutes. The mixture won't be as frothy as if you had beaten your eggs separately and will result in a denser cake. If you prefer a slightly fluffier cake, beat your eggs separately but that would also mean an extra bowl to wash!
3. Now add in your olive oil and sweetener and then beat the mixture for under a minute.
4. Add in your essence, salt , baking soda and your almond meal. Fold them in to make a runny chocolatey batter.
5. Pour this mixture in your greased cake tin and pop it in the oven for 25 minutes. When 20 minutes are up and the top seems nearly there, stick in your toothpick or knife. It should be slightly crumbly. That's the sign of a good moist, dense chocolate cake. If the knife is wet, probably keep it in the oven for some more time.
To make the non whipped cream ganache
1. On a cooktop, warm your milk and while your milk is lukewarm add in your butter. Keep stirring as you see your butter melt. Be careful not to boil this mixture.
2. Turn the fire off and add in your chocolate melts and keep vigorously stirring. The warm milk needs to melt all your chocolate. If your milk has cooled down, you can use the double boiler technique and melt your chips away. Make sure you do not cook this mixture on a flame/heat.
3. Once all the chocolate is melted, keep the mixture to cool. Make sure you have poured your ganache over the cake before it sets. If your ganache has hardened, add some warm milk and try to make the consistency free flowing.