Chocolate Cake – but not as you know it

I have to start off with by saying that I love this cake.

It’s absolutely delicious and such a great alternative for a healthier chocolate cake. I got this cake served for the first time at friends house and I was won over. I absolutely loved i and it satisfies that sweet craving, and the best part – you won’t be left with that well known guilty feeling of:  “oh, I shouldn’t have eaten that.”

I’ve always had the opinion if you are going to treat yourself with something unhealthy you might as well go all the way. I mean, what is the point of a rich chocolate cake with a light creme cheese frosting?? I guess the same as ordering a large pizza and a diet coca cola, right? But this healthy version, without butter, oil sugar or flour, is so delicious and worth trying 🙂

I got this recipe from The Healthy Chef’s website. The Healthy Chef is an Australian based company which produces organic and wholefoods where they create delicious foods and recipes for health and well-being. On the website they provide a wide range of delicious recipes which leaves you with a satisfying feeling. Here is the link.

See recipe below.

IMG_4825

IMG_4834

IMG_4837

IMG_4840

IMG_4847

IMG_4848Føroysk uppskrift – Sunn Sjokulata Køka.

Chocolate cake recipe:

Cake
500g walnuts (I mixed walnuts, almonds and hazelnuts)
2 heaped tablespoons raw cocoa powder
2 heaped  tablespoons healthy chef chocolate WPI or organic chocolate maca (I used chocolate protein powder)
1/2 teaspoon cinnamon powder
1/4 teaspoon salt
20 pitted fresh dates
zest from 1 orange + a little juice
1 teaspoon vanilla extract

Chocolate frosting
1/4 cup organic honey or maple syrup
2 ripe avocadoes
1 teaspoon vanilla extract
1/4 cup raw cocoa powder
water to mix

Combine walnuts, cocoa powder, cinnamon and salt. Process until ground, but not too fine. Add dates, orange zest and vanilla. Process again. Test and see if the cake starts to come together when pressed, if not add the juice of 1/2-1 orange then process again.

Press cake into a 15-20cm small round baking tin – spring form is best. I normally line the cake tin with baking paper first so I can easily remove the cake afterward. You don’t bake this chocolate cake.  Just place into the fridge for at least 2 hours to chill and set. Remove from the tin. Spread over chocolate frosting. If using.
Refrigerate until ready to serve.
Serve wedge of cake with a drizzle of raspberry sauce. (or simply fresh berries)
Serves 20.

This cake is very easy to make, non bake and does not take long.

Enjoy.

Love,
B

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s