Flourless chocolate cake (gluten-free)
By Healthy Epicurean on March 12, 2014
Based on my current posts, anyone would think that we currently existed solely on a diet of chocolate cake. Last week I scored a significant hit of carrots and beets from our neighbour, Yvette. Unfortunately the carrots disappeared within the hour; our asset management leaves a lot to be desired at the moment. Yesterday my husband drove off with his wallet and ID card on the roof of the car (both were later found in the track a kilometre from the house) and I had my Visa card confiscated by a very uppity machine (don't let's go there). Back to the disappearing carrots: Texas, the equine retiree with a highly inflated sense of entitlement, broke into the storage grange and scoffed the whole 'hit'! To my further shame, he also chewed Yvette's straw basket to bits. Anyway, he was about to move on to the beetroot when I discovered him. Luckily the beets were recovered, almost slobber-free, and I was able to whip up this cake.
This is another wonderful and reasonably healthy concoction from Amber Rose's book 'Love, Bake, Nourish'.
Ingredients (serves 8-10)
300g cooked beetroot, peeled and puréed.
4 large free-range eggs, beaten
4 tablespoons honey
1 teaspoon vanilla extract
1 tablespoon organic cocoa powder
1 teaspoon baking powder
1 pinch of salt
125g ground almonds
125g min. 70% cocoa solids chocolate
1 teaspoon of rum (optional)
4 tablespoons olive oil
Preheat the oven to 180°C and grease and prepare a 22cm cake tin. Mix the beetroot, eggs, honey, vanilla extract, cocoa powder, baking powder and salt, beating well. Once the ingredients are well combined, fold in the ground almonds. Melt the chocolate in the rum over a low heat and add the oil. Stir the chocolate and oil into the existing mixture, combining well. Transfer to the cake tin and bake for 35 minutes, or until a fork inserted into the centre comes out clean. Leave to cool before serving, lightly dusted with cocoa powder.
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