Today we'd like to share one of the favourites on the Nourish'd menu - our decadent flourless chocolate cake with chocolate coconut ganache and bee pollen. This velvety little beauty is a wholesome take on a classic and is free from sugar, grain and dairy. This recipe is care of one of our gorgeous staff members Erica, whose sweet treats are available for order here.
DECADENT FLOURLESS CHOCOLATE CAKE
For the batter:
1 ½ cups freshly ground almonds
½ cup organic cacao
1 tsp gluten and aluminium free baking powder
½ cup coconut oil
½ cup rice malt syrup
½ cup boiling water
3 eggs, separated
For the icing:
½ cup coconut oil
¼ cup organic cacao
½ cup coconut cream
¼ cup rice malt syrup
3 tbsp bee pollen
Preheat oven to 170c, and line a 20 x 30cm baking pan with coconut oil and baking paper.
Mix the ground almonds, cacao and baking powder in a large mixing bowl.
In a saucepan, melt and combine the coconut oil, rice malt, and water.
Once melted, add these ingredients to the almond and cacao mix and stir until glossy and well combined.
At this point, add the egg yolks and mix until combined. The batter will thicken slightly.
In a separate bowl, whisk the egg whites until firm peaks form.
Add half of the whisked egg white into the cake batter, folding gently to retain as much air as possible. When combined, add the remaining eggs whites.
Pour the batter into the lined baking pan.
Bake for 25 - 35 minutes at 170c or until a skewer can be removed from the batter clean.
Let the cake sit for 15 minutes before removing from the pan to cool completely.
While the cake is cooling, prepare the icing by combining all ingredients in a saucepan over a low heat, ensuring to stir frequently to avoid burning the cacao.
Once it has thickened and is completely combined, pour and smooth the icing over the cooled cake and sprinkle with bee pollen. Allow to set in the fridge or freezer before serving.
We think this cake is best served the next day!