NUTTY CHOCOLATE CAKE

SERVES 10

FOR THE CAKE BASES

• 1½ cups coconut cream • 1 / cup almond nut butter 3 • 4 eggs • 250g almond flour • 30g coconut flour • 90g xylitol • 60g raw cocoa powder • 1 tbsp baking powder

FOR THE TOPPING

• 70g 80% dark chocolate • 2 tbsp double cream • 30g raspberries

FOR THE FILLING

• 1 cup double cream

yoghurt, strained • 50g strawberries, sliced

1. For the cakes: Preheat the oven to 180˚C. Grease and line two 18cm springform cake tins. Whisk the coconut cream, almond nut butter and eggs in a jug. Place the almond flour, coconut flour and xylitol in a bowl and sift in the cocoa powder and baking powder. Make a well in the centre and slowly pour the wet ingredients into the dry ingredients, stirring well to combine. 2. Pour the mixture into the cake tins and bake for 30–35 minutes or until a skewer inserted comes out clean. Set the cake bases aside to cool completely. 3. For the topping: Place the chocolate and double cream in a small pot over a low heat and let the chocolate melt. Remove the pot from the heat and let the topping cool until it has thickened and is spreadable. 4. For the filling: Spread the yoghurt on one of the cooled cake bases and top it with strawberry slices. 5. To assemble: Spread the chocolate topping onto the second cake and place this cake on top of the yoghurt and strawberry covered base. Garnish the chocolate topping with raspberries. 6. To serve: Slice the cake and serve it.