FLOURLESS CHOCOLATE, COCONUT AND ALMOND CAKE WITH GANACHE

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FLOURLESS CHOCOLATE, COCONUT AND ALMOND CAKE WITH GANACHE

Inspired by a love of food and decor shopping, stylist Taryne Jakobi decks out her table for the perfect girly brunch

INGREDIENTS

FOR THE CAKE:

  • 300g Lindt 70% Cocoa dark chocolate
  • 250g unsalted butter
  • 250g caster sugar or xylitol*
  • 6 medium free-range eggs
  • 150g almond flour
  • 100g coconut flour

FOR THE GANACHE:

  • 200g Lindt 70% Cocoa
  • dark chocolate
  • 125ml cream

TO SERVE:

  • icing sugar, to dust
  • fresh seasonal berries

METHOD

  1. To make the cake: preheat the oven to 180°C and line and grease a 23cm spring-form tin.
  2. Melt the chocolate in a double boiler and set aside.
  3. Place the butter and sugar (or xylitol) in a mixing bowl. Using an electric mixer, beat until the mixture is light and fluffy.
  4. Add the eggs one at a time, beating well between each addition. Don’t be alarmed if the mixture begins to curdle, it will come together again when you add the chocolate.
  5. Slowly stir in the melted chocolate, alternating with tablespoons of the almond and coconut flour. Pour the batter into the prepared cake tin and bake in the oven for 40–50 minutes or until an inserted skewer comes out clean. Switch off the oven and leave the cake to cool in the oven with the door ajar.
  6. To make the ganache: melt the cream and chocolate in a double boiler over a low heat. Allow it to cool slightly before spreading over the cold cake.

To serve: dust the top of the cake with icing sugar and top with fresh berries.
COOK’S TIP: *If you use xylitol, you’ll require less. The cake can be prepared a day ahead and will keep for five days in an airtight container. Only top with the berries just before serving.

This recipe serves 8–10 people