CHO­CO­LATE AL­MOND CAKE

This de­li­cious cake was cre­ated by Johannesburg nu­tri­tional chef Matthew Bal­len­den.

YOU Gluten Free - - Bakes & Treats -

2 small loaves (10 slices each)

oil

co­coa pow­der for dust­ing

400 g brinjals, pricked with a fork

400 g dark cho­co­late (70% co­coa solids), bro­ken into pieces

50 g good-qual­ity co­coa pow­der

60 g ground al­monds

3 eggs

200 g raw honey (see tip on page 64)

10 ml (2 t) bak­ing pow­der

2 ml (½ t) sea salt

10 ml (2 t) brandy

ex­tra co­coa pow­der and cho­co­late shav­ings to serve (op­tional)

1 Pre­heat the oven to 180 °C. Grease 2 small loaf tins or a 23 x 7 cm loose-bot­tom bak­ing tin with oil and dust with co­coa pow­der. 2 Mi­crowave the brinjals for 15 min­utes or un­til com­pletely soft. Purée in a food pro­ces­sor un­til smooth. Add the cho­co­late and blitz un­til the cho­co­late has melted. 3 Add the re­main­ing in­gre­di­ents ex­cept the ex­tra co­coa pow­der and cho­co­late shav­ings and mix well. 4 Pour into the pre­pared tin(s) and bake for 30 min­utes. 5 Cool in the tin(s) for 15 min­utes then turn out on a wire rack to cool com­pletely. 6 Dust with ex­tra co­coa pow­der and spread cho­co­late shav­ings on top be­fore serv­ing, if us­ing.

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