Rated 5 out of 5 based on 3 votes
- 3 x free range organic eggs
- 2 cups apple puree - see recipe below
- 1/4 cup pure maple syrup
- 3 Tbls pure cocoa / raw cacao
- 2 cups chestnut flour or alternative gluten free flour
- 2 tspn baking powder
- 200 g dark sugar free chocolate
- 3 Tbls soy milk, or rice milk
To prepare this peel, core and quarter 5 – 6 apples (preferably Granny Smith). Stew in a small amount of water with the lid on for 20 to 30 minutes, then puree to a smooth consistency with a bar mix.
Mix all dry ingredients in large bowl, then mix all wet ingredients separately and mix these 2 together. In a 25 cm round cake tin, lined and greased, pour the cake mix and bake in a 160 degrees Celsius oven for 35 – 40 minutes (or test with a skewer). Allow the cake to cool in the tin, and carefully turn out topside down.
To prepare the ganache, melt the chocolate in a bain marie, or a heat proof bowl over a saucepan of gently simmering water. Stir the chocolate as it melts. Allow the chocolate to cool to below an average temp of 35 degrees Celsius, then slowly add the milk. Keep stirring as the chocolate forms a shiny thick chocolate sauce. Be careful not to add the milk when the chocolate is too hot, or the milk will curdle.
Ice the cake with the ganache using a spatula, and decorate with fresh edible flowers such as lavender, pansies or jasmine. Edible flowers are available at most high end grocery stores. If you use lavender, the scent will infuse into the cake – divine!
**To make this cake allergen friendly for toddlers and young children: omit egg white and add an extra yolk; for the ganache use rice milk instead of soy milk; and opt for plain gluten free flour instead of chestnut flour.
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Courtenay that looks very pretty and must be yummy to.
I was sold at healthy chocolate cake, but it also just looks amazing. ^_^