Click here to printThe Merrymaker Sisters Choc Raspberry Ganache Cake
Anyone recognise this cake?! It’s a merrymaker paleo-fication of a Women’s Weekly classic! That’s right! This is our Paleo Chocolate Raspberry Ganache Cake! Decadent, moist, chocolate, yummy goodness. Plus, chocolate + raspberries = best combo ever! - The Merrymaker Sisters
SERVES 1 cake
ingredients
- 2 cups raspberries (thawed frozen or fresh)
- 1 cup Coconut Sugar
- 1 cup almond meal
- 1/3 cup Cacao Powder
- 1/3 cup hot water
- 150g butter, cubed
- 100g Raw Dark Chocolate
- 4 eggs, separated
method
- Step 1 :Preheat your oven to 170 degrees celsius and line a 22cm cake tin with baking paper.
- Step 2 :Mix the cacao powder and water in a large mixing bowl until smooth. In a double boiler, melt the chocolate and butter together. Remove from heat.
- Step 3 :Add the melted chocolate and butter mixture to the large mixing bowl along with the coconut sugar, almond meal and egg yolks. Stir until well combined. In a mix master, beat the egg whites until soft peaks form. Fold this in to the chocolate mix carefully until just mixed through. Transfer the batter in to the prepared tin and place in to the oven for 1 hour.
- Step 4 :Allow the cake to cool in the tin for 15 minutes before turning out. Arrange the raspberries on top of the cake and drizzle with chocolate ganache!
Article printed from Loving Earth: https://lovingearth.net/