Cho­co­late ganache cake

Glamour (South Africa) - - Glamour Living - MAKES 1 CAKE

My favourite cho­co­late cake – it’s just so soft and gooey. It may also be the sim­plest cake ever: just six in­gre­di­ents whizzed to­gether and then baked for 30 min­utes, so it’s great if you need a fancy dessert but have lim­ited time or en­ergy. It’s per­fect for a party, too, as I’ve yet to find any­one who didn’t love it.

What you’ll need For the Cake

Co­conut oil, for the tin

3 av­o­ca­dos

7 tbsp al­mond but­ter

8 tbsp raw ca­cao pow­der, plus

more to dust (op­tional)

11 tbsp maple syrup

140g ground al­monds

3 tbsp chia seeds

4 tbsp co­conut oil

4 tbsp raw ca­cao pow­der

4 tbsp maple syrup Pre­heat the oven to 180ºc (fan 160ºc). Oil a 20cm cake tin with co­conut oil; I don’t line it with bak­ing pa­per as my ‘tin’ is made from sil­i­cone. If yours isn’t, you might want to.

Scoop the av­o­cado flesh out of the skins; dis­card the stones. Add the av­o­ca­dos to a food pro­ces­sor with all the other in­gre­di­ents, and blend un­til smooth. Scrape the bat­ter into the pre­pared tin and level the top.

Bake for 30 min­utes, or un­til a knife in­serted into the cen­tre comes out clean. Leave to cool and bind to­gether for at least 20 min­utes be­fore turn­ing out the tin. Sift over a lit­tle more ca­cao pow­der if you like, to serve, as we did for the photo, or make the frost­ing.

For the frost­ing, warm the co­conut oil in a small saucepan just un­til it melts. Stir in all the other in­gre­di­ents un­til you have a smooth, glossy glaze. Use it to frost the top of the cold cake, then leave it to set. This cake is per­fect just as is, frosted or not, but you can add a scoop of co­conut ice cream to each slice. For the Frost­ing

Find these recipes and more in De­li­ciously Ella Every Day (Hod­den & Stoughton, R370).

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.