Happy Valentine’s Day! Doug & I are back in the kitchen making a delicious gluten free chocolate cake. This is a super simple recipe to follow, try making this for someone special. It is the perfect sweet treat to share and enjoy! Don’t forget to subscribe to Wild Dish to see more videos with Doug and I!
200g of quality dark chocolate (ombar or green and blacks)
125g of coconut oil
125g of coconut sugar
1 vanilla bean
200g of ground almonds
1 pinch of salt
400g of raspberries to top
Preheat your oven to 180 c.
Grab the chocolate and break it into pieces. melt it on a low heat in a pot. then leave it to the side.
Place the coconut sugar and oil/butter in the food processor and cream for a few minutes. cut the vanilla pod in half and scrape out the vanilla.
Separate the eggs into egg yolk and whites. pour the yolks, chocolate, a pinch of salt, almonds and the vanilla bean into the food processor and process until combined. pour this into a large bowl.
Whisk the egg whites until fluffy. fold the whites into the chocolate mix and stir gently.
Grease a small cake tin with coconut oil. pour in the cake mix and bake for 20 minutes.
Then remove and let cool for 10 minutes. top with the raspberries and enjoy.
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