Very Gooey and Yummy Dark Chocolate Cake <3

Gluten-free, dairy-free,  soya-free, low carb, yeast free,  sugar -free, vegetarian, paleo, diabetic friendly, coeliac friendly

You will need:

 One Jug
One Bowl - large enough for all wet ingredients
Measuring cups preferably as so easy
Bamix or equivalent handheld wand mixer
Food Processor









One non-stick swiss roll tin measuring
 13 inches(33cm) x 9 inches(23cm) x 2(6cm) inches
 Non-stick Baking Parchment cut or torn to extend slightly over the sides of the tin

Preheat the oven to 165C Fan

Dry ingredients:

1 cup (100g) ground almonds - buy this at local Asian store

3/4 cup (75g) ground pecans - best bought at a Health Food store, if raw tend to bake in the oven at 150C for 20 minutes for an improved flavour, brings out the sweetness

3/4 cup(75g) cocoa powder - I like organic Green and Blacks or M&S organic and Fairtrade

2 teaspoons baking powder - gluten free

1 1/2 teaspoons bicarbonate of soda

1/2 teaspoon salt -I use Himalayan pink rock salt cyrstals which are ground



Wet ingredients


1 1/2 (450g) cups Joseph's sugar free syrup - either the maple flavoured one or the plain ( I buy this online and in bulk from Lowcarbmegastore and it is available from other online sites in the Uk too)

2 teaspoons vanilla extract

1/2 cup (216g) coconut milk - warmed so that all lumps are dissoved either on the hob or in the microwave on Low at 10 second intervals, stirring in between each 10 seconds.

1/3 cup coconut oil - melted, which can do either on the hob or in the microwave on low in 10 second increments and stir as above

melted coconut oil

I buy the coconut oil at the local Asian store.

Method

Mix the dry ingredients in a Food Processor

Using the bowl and Bamix handheld mixer beat the eggs

Add the warm coconut milk - be careful that it is not hot as it will cook and scramble the egg if so - sugar-free syrup, vanilla extract.

Add the warm melted coconut oil

Add the wet ingredients to the dry ingredients in the food processor and mix well - around 10 seconds, scrape down and  pulse for another 10 seconds.

Pour into the prepared tin and bake in the oven for 45-55 minutes.  To test if the cake is cooked either use a Bundt cake thermometer which will glow bright red when the cake is cooked or a metal skewer which you insert and should come out clean.

Leave to cool in the tin for 30 minutes.  It is quite a fragile cake because it is so gooey. When it is cold I cut it in half, lift it off the baking parchment then ice it and  put one half on top of the other.

You could also leave it flat and ice it as for a swiss roll and then very carefully roll the cake using the parchment to do so.  You could then make a Yule Log -  slice part of the roll off on the diagonal  and place it at a jaunty angle to the main roll just like a branch, ice with chocolate icing, swirl the icing to make bark-like markings and decorate with christmas pine cones,,,,,,,,,,,,and imagination!

Rosewater Cake

You will need:

Food processor
Measuring cups for ease
or scales
one large bowl
cake thermometer or toothpick style tester
Cake tin measuring 10inches(26cm) x 10 inches (26cm) x 3inches(7cm) deep
which has been roughly lined with baking parchment and then oiled

Preheat the oven to 160CFan

NB  Make the apple sauce first and allow it to cool or make it the day before.

Ingredients:

1 cup olive oil - organic if possible
1 cup Josephs sugar free syrup
30g (3/4 of 1/4cup) Tagatesse
4 large organic happy eggs
1 3/4 cup ( 170g) ground almonds
1 3/4 cup (190g) rice flour
3 heaped teaspoons baking powder
1 teaspoon bicarbonate of soda
1/4 cup almond milk (unsweetened) -I use Eomil
1/3 cup apple sauce - see below as make first
3 tablespoons rosewater - or more to taste reducing  the almond milk accordingly!
3 teaspoons vanilla extract
1/4 teaspoons salt, I use himalayan pink, ground

Using 3 tablespoon of Rosewater produces a delicate scent to the cake and very light flavour therfore do adjust to taste.

To make the apple sauce take 2 eating apples, peel and chop as shown then place in a pan with 2 tablespoons of water and gently simmer on a low heat until very soft, about 20 minutes.  You could also use a Bramley cooking apple and do the same with that as they soften and fluff up wonderfully.  When soft I used the Bamix handheld mixer to puree the apple into a sauce.

Method

Cream the oil, Josephs sugar free syrup and Tagatesse in the Food Processor for around 30 seconds until pale yellow and frothy.

In a large bowl mix the ground almonds, rice flour, baking powder, bicarbonate of soda and salt

Add one cup of flour to the oil/syrup/tagatesse mix and mix for about 10 seconds, next add an egg and mix in then alternate one cup of flour with each egg until all are mixed in.


Add the vanilla extract, rosewater and applesauce to the mixture in the food processor and blitz until mixed, a few seconds should do the trick

Pour the cake mix into the lined cake tin.
Bake at 160Cfan for 40 minutes but test after 35 minutes to see if cooked.

Do not worry if the cake sinks a little after it comes out of the oven!