Serves 10
Prep time 15 minutes
Cook time 60 minutes
Gluten Free, Dairy Free
Ingredients
- 450g 70% dark chocolate, roughly chopped
- 1 cup coconut cream
- ¼ cup coconut sugar
- 4 eggs
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh strawberries, sliced
- ½ cup fresh mint leaves
How to make
1. Pre-heat oven to 180°C. Grease and line a 25cm ring cake pan loaf tin with baking paper.
2. Bring a small saucepan of water to the boil and then turn down to a low simmer. Place 400g of the dark chocolate, coconut cream and sugar in a large bowl over the saucepan. Stir until the chocolate has melted and the ingredients are all well combined. Remove from heat and allow to cool.
3. Once cooled, beat the eggs into the mixture, one at a time until well combined.
4. Pour the mixture into the lined tin. Bake for 45 minutes or until the batter is firm. Leave to cool for two hours, or until ready to serve. Remove from tin.
5. Melt the remaining dark chocolate in the microwave and then gently spread across the top of the cake. Top with fresh berries and mint. Serve immediately.
Notes
Leftover slices can be stored in an airtight container in the fridge for up to three days.
Nutritional information
| Kilojoules |
1460kJ |
Protein |
5.9g |
Carbohydrates, total
- sugars, total |
36.1g
24.2g |
Fat, total
- saturated fat |
19.7g
9.6g |
| Sodium |
62 mg |
|
