Many people think that once you give up sugar, you give up fun and food-filled celebrations. This is not the case! Impress your friends with this Baked Chocolate Fudge Cake, it’s gooey and filled with rich chocolate, what more could you want in a dessert. Not only does it look great but it tastes amazing too. When it comes to toppings, fresh berries are a great choice as they are the lowest sugar fruit choice, plus we all know berries and chocolate are a match made in heaven!
BAKED CHOCOLATE FUDGE CAKE
- Nutritional Breakdown: per portion (whole recipe)
(g)
- Calories: 239.76 (2397.6)
- Carbs: 8.811 (88.11)
- Fat: 21.264 (212.64)
- Protein: 6.774 (67.74)
- Sugar: 1.402 (14.02)
- Fibre: 4.115 (41.15)
- Preparation time: 20 minutes
Cooking time: 30 minutes
Serves 10 people
INGREDIENTS
- Cake
- 100g dark chocolate, chopped
- ½ cup coconut oil
- ¼ cup almond butter
- ⅓ cup raw cacao powder
- ⅓ cup Nuvia Sweetener
- 1 pinch sea salt
- 2 shots espresso (optional)
- 4 eggs, whisked
- Chocolate ganache
- 150ml coconut cream
- 50g dark chocolate, chopped
- To serve
- Fresh fruit
METHOD
- 1. Line a 20cm cake tin with baking paper and preheat the oven to 180℃.
- 2. In a small saucepan over a low heat, melt chocolate, coconut oil and almond butter until just combined. Remove from the heat and stir in cacao, Nuvia Sweetener, salt and espresso if using. Transfer to a bowl and continue mixing until combined and slightly cooled.
- 3. Stir in the whisked eggs to combine.
- 4. Pour mixture into the lined tin and bake in the oven for 25–30 minutes, until surface appears set and a skewer inserted comes out clean.
- 5. Remove from the oven and leave to cool in the tin before turning out.
- 6. To make the chocolate ganache, gently heat the coconut cream either in the microwave or on the stove top over a low heat. Transfer to a bowl and stir in the chocolate until melted through. If it is too runny, place in the fridge for 20 minutes until the consistency is thicker.
- 7. To serve, top cooled cake with chocolate ganache and fresh fruit.
