Chocolate torte
Who knew chocolate cake could be good for you? Rapeseed oil
provides healthy omega oils 3, 6 and 9, while coconut milk is a great source of
vitamins E and B, and high in antioxidants and anti-viral lauric acid. Prunes
add sweetness – they are rich in fiber, antioxidants and vitamin K, which helps
to keep bones strong and healthy.
Preparation and cooking time: 1 hour
Serves 12
Ingredient
50g (2oz) cocoa powder
75g (3oz) plain four
1 tsp cinnamon
1 tsp bicarbonate of soda
1 tsp baking powder
150g (5oz) ground almonds
150g (5oz) canned pitted prunes
250ml (9fl oz) coconut milk
1½ tsp vanilla extract
3 large free-range eggs
100ml (4fl oz) rapeseed oil
Rapeseed oil
provides healthy omega oils 3, 6 and 9
For the ganache glaze
·
175g (6oz) dark chocolate
·
1 tbsp maple or agave syrup
·
Fresh raspberries and low-fat fromage frais, to serve
·
You will need 23cm (9in) round springform tin, the bases and
sides greased and lined with baking parchment
Recipe
Heat the oven to 180C, 160C fan, 350F, gas 4. Sift the cocoa
powder, four, cinnamon, bicarbonate of soda and baking powder in a bowl, then
mix in the ground almonds. Create a well in the center, then set aside.
In a jug, purée the prunes using a stick blender to make a
smooth paste. Mix in the coconut milk, vanilla extract, eggs and rapeseed oil
until smooth. Set aside.
Pour the prune mixture into the bowl with the dry
ingredients and mix gently with a balloon whisk until combined.
Pour into the tin and cook in the middle of the oven for 30
to 40 minutes; the cake should be springy to the touch and very slightly sticky
inside.
To make the ganache, chop the chocolate into small pieces
and remove to a heatproof bowl, add the maple or agave syrup then pour over
75ml (3f oz) of boiling water. Leave for 2 minutes, and stir gently until
smooth. If it hasn’t come together, place the bowl over a pan of barely
simmering water and heat gently until all the chocolate has melted, then mix to
combine. Don’t over beat the mixture. Spread over the top of the cooled cake.
Serve with raspberries and low-fat fromage frais.
Added sugar saved 19g or 4½ tsp per serving
It’s prunes that
make this cake taste beautifully moist
