Now I don't know too many people who don't love a good piece of chocolate cake especially when it is this decadent, delicious and jam-packed full of amazing benefits!
Recently we were invited out to celebrate a family members birthday but I thought it might be nicer to have them over for dinner and homemade birthday cake as my belly can be sensitive at times and it's nicer creating things with love and sharing them with others don't you reckon? 😍
In general, I rarely eat gluten or wheat-based foods so this cake was no exception. I set out with the goal to make the best darn flourless chocolate cake I possibly could, a cake that was rich but not heavy and without the dreaded bloat that many cakes can cause.
There were a few ingredients and it was a little pricey to make, the end result and smiles on everyone's faces were worth every cent!
This gluten-free chocolate cake is absolutely decadent and delicious but it's also pretty healthy
A passion of mine is cooking and sharing recipes with others but it's even more valuable when they contain ingredients (like Perfect Hydrolyzed collagen) that boost the food's potential benefits. It's also fun educating others on the versatility of a product like this one because not many people know that Hydrolyzed collagen can be heated up to 300c without destroying its goodness... Winning!
If this doesn't get you going straight to the supermarket to stock up on ingredients I don't know what will? 😊
Ingredients for the Cake
- 1 cup almond meal
- 1 cup hazelnut meal
- 200 g unsalted butter*
- 4 eggs*
- 1 cup raw cacao
- 1 cup Lakanto Monk fruit sweetener (I got from Woolies)
- 1 heaped tsp aluminium-free baking powder (health food store)
- 2 large beetroots*
- 1 packet of dark sugar-free Chocolate drops (Noshu in Coles/Woolies)
- 1 packet of milk sugar-free Chocolate buds (Noshu in Coles/Woolies)
- 4 Scoops Perfect Hydrolyzed Collagen powder
- Pinch of Himalayan or sea salt
- Strawberries* to decorate (optional)
NOTE: you can, of course, use sugar instead of Lakanto/Monk fruit sweetener and if you're being ultra health-conscious of sugar, omit the dark chocolate altogether and maple syrup too!
*Try to use organic ingredients where possible.
Ingredients for the Fudge Frosting
- 2 ripe avocados
- t heaped tbsp raw cacao
- 2 tbsp real maple syrup (or Lakanto Icing sugar 1 tbsp)*
- 1 block dark chocolate (I said it was decadent)
- 1 scoop Perfect Hydrolyzed Collagen
- 6-8 drops wild orange essential oil (I used doTERRA)
- Preheat your oven to 170c
- In a large bowl add your almond and hazelnut meal as well as the collagen, baking powder, cacao, salt and Lakanto.
- Peel and grate your beetroot and set this to the side for now...
- in a double-boiler, add in the dark chocolate chips and chopped butter and using a spatula, continually stir the chocolate until completely melted, set aside.
- In a separate bowl, add the eggs and beat lightly then add in the melted chocolate and grated beetroot
- Using a stick blender, blend the grated beetroot through the cake mix but don't stress if you don't have a stick blender you can always add the grated beetroot later.
- Pour in the wet ingredients into the dry ingredients and mix well with a hand blender or just some good old elbow grease with a wooden spoon!
- Grease and line 2 baking tins with baking paper.
- Pour half the cake mixture into each tin and pop into the oven for 30-35 mins.
- I left mine in there for 35 minutes and the timer and heat went off on its own, so the cake sat in the warm oven for a further 15 minutes.
- To test it, I poked a metal skewer into the cake and it came out clean which meant it was ready.
- Pop the cake halves onto a large cooling rack (or 2 small cooling racks)
To Make the Frosting
- Repeat the chocolate-melting step by adding the second packet of chocolate to the double-boiler and melt completely.
- In a blender or processor add in the flesh of the avo's, 2 tbsp maple syrup/Lakanto sugar-free icing sugar, 2 tbsp raw cacao, 1 scoop Perfect Collagen, essential oil and blend until smooth and creamy...
- Pour this mixture into the bowl of melted chocolate and mix well.
- When the cake feels cool enough pour over half of the frosting on one half (the bottom half) then place the other cake half on top and then repeat the frosting process. This is where a spatula can really come in handy!
- Decorate with sugar-free chocolate curls (these are easy to make - a little fiddly but achievable) See Below
To Make the Chocolate Curls
If you are choosing this option, unfortunately the sugar-free chocolate won't work. You'll need to go for a block of bittersweet dark chocolate (it is usually lower in sugar anyways).
- Block of chocolate
- Chop the block of chocolate up with a large knife (into chunks) and over a double-boiler add the chocolate and butter. Using a spatula, stir this until fully melted.
- Pour this melted chocolate out onto a clean bench or an inverted glass baking dish and let this stand for around 30 minutes
- Using a metal spatula, carefully push the spatula forward in an arc (I'm sure someone on Youtube has a video tutorial on this)! This should give you small curls
- Use these curls on the cake immediately and try not to handle them with your hands but rather use the metal spatula to pick them up and move them to the cake
You can also use a vegetable peeler and peel the block of chocolate to produce curls for decorating. The chocolate would need to be room temperature (not done in a cold environment or it will be too hard).
Note: this cake is amazing slightly warm on its own and keeps in the fridge for a couple of days (if it lasts that long). I'm not sure how it would go if it were to be frozen and then defrosted? I don't think it would be as nice. Best devoured when fresh!