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Chocolate cake with a twist

By   /  August 16, 2017  /  No Comments

Ellen de Jager-Smith, head pastry chef at Michelin-starred UK restaurant Bohemia, shares her recipe for a dark chocolate cake with no gluten, cream or butter.

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Michelin-starred Bohemia’s Dark Chocolate Cake

Makes 10 cupcakes or 1 small cake

Cake:
100g ground almonds
45g cocoa powder
5g baking soda
5g gluten free baking powder
3 eggs
140g maple syrup
200g almond milk
200g pitted dates
50g grated courgette
200g olive oil
150g dark chocolate

Icing:
2 avocados
250g dates
15g cocoa powder
60g maple syrup
350g almond milk
A pinch of salt
400g melted dark chocolate

Preheat the oven to 160°C. To make the cake, sieve all dry ingredients together. Separately, whisk the eggs and add the maple syrup. In another bowl, blend the almond milk, dates, grated courgettes and olive oil together. Melt the dark chocolate. Add the dry ingredients to egg mixture to create a smooth batter. Fold the almond milk mixture carefully into the batter and pour in the dark chocolate. Pour the mixture into a lined tin and bake for 15 to 20 minutes for cupcakes and 40 to 50 minutes for a cake.

To make the icing, blend everything (except the dark chocolate) in a food processor, add the dark chocolate carefully whilst blending. Decorate as you please.

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  • Published: 8 months ago on August 16, 2017
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  • Last Modified: August 16, 2017 @ 12:33 pm
  • Filed Under: Chefs Recipes, Desserts

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