Superfoods. I swear there’s a new one every week and I’ll be the first to admit I totally get swept up in the hype and hysteria. For the most part, I try to do my research and understand WHY it’s a superfood and whether it really is worth all that money (cause let’s be honest, half the time the prices attached to these ingredients are eye-wateringly high).
This time on Foodie Friday it’s all about chocolate cake. Who doesn’t love a good chocolate cake?! It’s not a super healthy recipe (cause it still contains sugar) but it’s got a superfood in it so surely that counts for something?! Enter the flourless cacao fudge cake. Raw cacao powder retains more antioxidants and enzymes than cocoa which makes it a better option HOWEVER it’s about ten times the price so if you can’t bring yourself to buy it (it took me a LONG time to jump on the cacao bandwagon and I only buy it if I can buy it in huge bags when it’s on special and I still never tell my husband how much it cost) then choose a good quality cocoa powder. Just make sure it’s pure cocoa and doesn’t have any other additives.
This cake is perfect to serve if you need to make a gluten free cake. It’s also husband approved which is no mean feat as my fussy husband gets fussier the healthier I get! So let’s get our superfood bake on! I hope you enjoy it and if you make it, I’d LOVE to see your creations so please tag me on instagram @lifelovetravelfood
Flourless cacao fudge cake
Recipe from Donna Hay ‘Life in Balance’ cookbook
What you’ll need…
200g unsalted butter, chopped
3/4 cup (75g) raw cacao powder
1 1/4 cups (220g) brown sugar
1 cup (120g) almond meal (you can use hazelnut meal if you’d prefer)
How it’s done…
Preheat oven to 160 degrees celsius. Lightly grease a 22cm springform cake tin and line with baking paper. Place the butter and cacao in a saucepan over low heat and stir until smooth. Allow to cool slightly. Place the eggs and sugar in the bowl of an electric mixer and beat until doubled in volume. Place eggs mixture, cacao mixture and almond meal into a large mixing bowl and gently fold to combine. Pour into the cake tin and bake for 35-40 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow to cool in the tin. Turn out and dust with extra cacao powder to serve.