Decadent chocolate indulgence
GOOEY BAKED CLEMENTINE CHOCOLATE POTS
Serves 6 Preparation time 10 minutes Baking time 10-12 minutes
WHAT YOU’LL NEED
cup honey (or coconut sugar and maple syrup or rice malt syrup) cup raw cacao powder cup coconut oil, warmed until liquid cup nut butter (like macadamia)
1 heaped tsp Clementine zest cup water cup buckwheat or coconut flour
1 tsp. vanilla extract tsp. baking powder
3 eggs, lightly beaten
1 tsp. sea salt flakes
WHAT TO DO Preheat the oven to 180°C. Lightly grease six ramekins. Mix all of the ingredients, except the salt, together in a food processor until smooth. Divide the mixture between the ramekins and then sprinkle a pinch of sea salt flakes over the top of each pudding. Place the ramekins onto a baking tray, place in the oven and bake for 10-12 minutes, or until just cooked but still a little gooey in the centre. Remove from the oven and serve with double thick cream or Dreamy Dark Chocolate and Pecan Nut Ice Cream.
THE ULTIMATE CHOCOLATE CAKE WITH COFFEE GANACHE
Serves 6 Preparation time 10 minutes Baking time 30-40 minutes
WHAT YOU’LL NEED
cup coconut sugar (maple syrup or rice malt syrup) cup raw cacao powder cup coconut oil, warmed until liquid
1 tsp. vanilla paste
1 tsp. instant espresso powder
1 cup just boiled water cup coconut flour (buckwheat flour) cup almond flour
1 tsp. baking powder
Pinch of salt
3 eggs, lightly beaten
Raspberries and/ or roasted nuts of your choice, for decorating
COFFEE GANACHE cup raw cacao powder cup coconut oil, until warmed, cup coconut cream
2 tbsp. maple syrup (or rice malt syrup) tsp. instant espresso powder, dissolved in
1 tsp. hot water (optional) Pinch of sea-salt flakes
2-3 tbsp. peanut butter or nut butter (optional)
WHAT TO DO Preheat oven to 170°C and lightly grease a 22cm round cake tin. Mix together the cake ingredients, except the eggs. When you have a smooth batter, add the eggs and mix again until combined. Pour the batter onto the cake tin and bake for 30-40 minutes, or until the cake is just cooked through and a skewer inserted into its centre comes out clean. To make the ganache, mix all the ingredients until smooth, altering the quantities to suit your preferred consistency Once the cake has cooled completely, pour over the ganache and decorate with fresh raspberries and/ or roughly chopped roasted nuts, and serve as soon as possible.
Wholesome by Sarah Graham can be purchased from Loot.co.za (R209).