I don’t think I’ve met many people who don’t like a slice of chocolate cake every now and again, some more than others! Even though I am happy to be sugar free and don’t really miss cake, sometimes you just fancy a treat. I looked through a few recipes online and in some of my cookbooks and came up with my own version of a chocolate cake with an indulgent chocolate ganache and pecan topping.
Low carb, sugar free (almost – a small amount of rice syrup was used) and packed with nutrients (dark chocolate, ground almonds, arrowroot powder – many health benefits including aiding digestion, lowering cholesterol, protein rich, blood sugar regulation and much more besides), this cake is suitable for paleo & gluten free diets.
Ingredients for Base:
- 225 g ground almonds
- 30 g raw cacao powder
- 2 teaspoons baking powder
- 3 eggs
- 1 teaspoon vanilla extract
- 20-50 ml rice malt syrup (amount to suit taste)
- 60 ml water
Ingredients for ganache topping:
- 120 ml double (heavy) cream
- 100 g dark chocolate 85% or higher, roughly broken/chopped into pieces
- Sprinkle of pecan nuts (optional)
Method (makes approximately 16 servings):
- Preheat the oven to 180 degrees and line a 20 cm square or round baking tin
- Mix together the ground almonds, cacao powder, arrowroot and baking powder in a bowl
- Whisk the eggs, rice malt syrup and water
- Add the egg mixture to the dry ingredients and mix well
- Pour into baking tin and bake for 20 minutes before cooling completely on a wire rack
- To make ganache, slowly heat the cream (do not boil) and stir in the chocolate pieces until glossy
- Spread over the cooled cake and sprinkle with pecan nuts
- Leave to cool and then cut to serve. Perfect with a scoop of clotted cream or mascarpone.