Chocolate, Raspberry & Almond Cake

Chocolate, Raspberry & Almond Cake

This is one of our favourite recipes by far - we've probably made it about 20 times now! It's a moist, rich chocolate cake and the tartness of the berry cream pairs perfectly with it! It's definitely one of our more indulgent recipes but this will make the prefect celebration cake. So get celebrating!


Ingredients:

Cake:

  • 150g butter or coconut oil
  • 150g coconut sugar
  • Small pinch of salt
  • 250g dark chocolate (85%)
  • 5 eggs
  • 200g ground almonds
  • 150g raspberries
  • Handful of flaked almonds to decorate

Berry Cream:

  • 200g greek yogurt
  • 75g raspberries
  • 1 TBS maple syrup
  • 1/4 tsp vanilla extract

Instructions:

Cake:

  • Preheat your oven to 170°C.
  • Prepare a springform tin by either greasing it or using baking parchment.
  • Melt the butter/coconut oil over a bain-marie and add the coconut sugar and pinch of salt.
  • Once the butter has melted, take it off the heat and add the chocolate. Keep stirring until all of the chocolate has melted. Remove from the heat and leave to cool.
  • While waiting for the chocolate mixture to cool, beat the eggs and ground almonds until light and fluffy, this will take about 5-6 minutes.
  • Add the egg mixture to the cooled chocolate mixture and mix until well combined.
  • Finally, add the raspberries and gently stir them into the mixture.
  • Pour into the tin and sprinkle the flaked almonds on top.
  • Bake in the oven for ~50 minutes to 1 hour or until a skewer inserted into the centre comes out clean. You may want to cover it with tinfoil after ~30 minutes to prevent the almonds from browning too much.
  • Leave to cool for 15-20 mins before removing it from tin.

Berry Cream:

  • In a bowl, crush the raspberries to release the juices before adding in the greek yogurt and mixing well. This will form a really nice pink coloured mixture.
  • Next add in the maple syrup and vanilla extract and once mixed it's ready to serve!

Nutritional Info:

  • Coconut sugar has the same amount of calories per gram as regular sugar but it contains nutrients such as iron, zinc, calcium and potassium. It's lower glycemic index also makes it a healthier alternative but it should only be used once every so often as reducing sugar intake is vital to improving your health.
  • Dark chocolate – The higher the cocoa solids the better the benefits. We always use 85% cocoa solids and make sure to compare brands to buy the one with the lowest sugar content.
  • Rich source of minerals including iron, copper, magnesium and manganese.
  • Rich in a variety of antioxidants which fight oxidative stress and may help improve your immune function.
  • Also a good source of caffeine and theobromine which helps to fight fatigue and drowsiness.
  • Raspberries contain significant amounts of antioxidant and anti-inflammatory phytonutrients that can help fight chronic diseases such as cancer, atherosclerosis, type 2 diabetes and hypertension.