Guest Blog
Dark Chocolate & Almond Cakes ~ Dairy, Sugar & Gluten Free
by Essentially Healthy Food -
14.04.2010
These cakes are moist, chocolatey and
incredibly moreish so in an attempt at restraint they are individually
sized to avoid any temptation to eat too much! Although they are
definitely healthier than your average type of chocolate cake, you still
don't want to overindulge in them too often. They are delicious either
served at coffee or afternoon tea time and gooey enough to also be
served as a dessert.
The cakes
themselves contain rice flour and ground almonds instead of flour making
them gluten free and the sweetness comes from either Sweet Freedom or
agave nectar, both healthier and natural alternatives to sugar. Olive
oil is used instead of butter which sounds strange but the fruitiness of
the oil adds depth to the flavour without being discernible as olive
oil in the actual cakes.
To make the cakes dairy free, the recipe
uses almond milk in place of milk and cream. Quite often when you make
nut milks you are left with the nut pulp but in this recipe it is
incorporated into the cakes themselves. Soaking the ground almonds
first, has the advantage of giving the cakes added moistness as does the
addition of a little almond milk.
The
topping is similar to ganache, made from dark chocolate, almond milk
and also a handful of chopped toasted almonds which adds a crunchy
element to the creamy topping.
Piped
chocolate decorations make the cakes look even more special, perfect
for your Easter celebrations. Decorate them with whatever chocolate
shapes you like. I've made flowers for these cakes but swirls, scrolls,
hearts or leaves would look equally as attractive. If you are serving
them for Easter, some mini eggs on top would also look lovely.
Happy
Easter!
Dark Chocolate & Almond
Cakes
Makes 4
Ingredients
Cakes
60g Olive Oil
60g Rich Sweet Freedom or Dark Agave Nectar
25g Rice Flour
15g Cocoa Powder
½ Tsp Baking Powder
Pinch of Sea Salt
25g Soaked Ground Almonds*
20ml Almond Milk*
1 Medium Egg
½ Tsp Almond Extract
20g Dark Chocolate (70%)
Chocolate &
Almond Topping
90ml Almond Milk
75g Dark Chocolate (70%)
25g Rich Sweet Freedom or Dark Agave Nectar
¼ Tsp Almond Extract
20g Flaked Almonds, lightly toasted & roughly chopped
To Decorate
50g Dark Chocolate (70%)
*Almond Milk & Soaked Ground Almonds
Pour 125ml of boiling water over 25g ground almonds. Leave
to infuse for 15-30 minutes and then blend until smooth and creamy. Set
a fine sieve over a jug and strain the liquid. Use the soaked ground
almonds and almond milk as directed in the recipe.
Preheat the oven to 170? /Fan 150?.
Line 4 ring moulds (7cm (2¾") in diameter and 3.5cm (1¼") high -
see bottom of page) with strips of non stick parchment, make sure the
parchment is slightly higher than the rings and place them on a baking
tray also lined with parchment.
Melt the dark chocolate in a bowl sat over a pan of just boiled
water.
Mix together all the remaining ingredients until it forms a
smooth batter. Finally, stir in the melted chocolate. Divide the
mixture between the 4 ring moulds and bake for 15-20 minutes or until a
skewer inserted in the centre comes out clean.
Place the tray on a cooling rack and leave to cool, keeping the
rings on the cakes.
To make the topping, pour the almond milk and Sweet Freedom into a
pan, stir, place over a moderate heat and bring to the boil. Take off
the heat and stir in the chocolate until a thick glossy sauce forms.
Stir in the almond extract and chopped almonds. Leave to cool and
thicken slightly before spooning over the cakes. Leave for several
hours, or overnight, to set.
Melt the chocolate for the decorations, as above, leave to cool
slightly and then pipe 4 flower shapes (plus a couple extra in a case of
breakages!), or any other shape you prefer, onto non stick parchment.
Spread the remaining chocolate onto a a board or marble/granite slab in
a thick layer. This will be used to make the chocolate shavings to go
on top of the cakes. Leave in a cool place to set (don't refrigerate
though).
To serve. Carefully remove the rings from the cakes and peel
away the strips of parchment. Make chocolate shavings by pulling a sharp
knife across the flat piece of chocolate, gently shaving flakes of
chocolate off. Sprinkle these over the chocolate cakes and top each one
with a chocolate flower.
You can read the original post here:
http://www.essentiallyhealthyfood.com/essentially_healthy_food/2010/03/dark-chocolate-almond-cakes-dairy-sugar-gluten-free-healthy-recipe-by-food-writer-suzie-banks.html
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