Wednesday, 7 August 2013

RASPBERRY AND COCONUT CHOCOLATE TORTE

RASPBERRY AND COCONUT CHOCOLATE TORTE

This divine creation is from Petite Kitchen, another blog I follow. It is gluten free, dairy free, nut free, refined sugar free and very yummy!! It isn't overly rich or decadent, so you won't feel sick after a slice or two! The coconut flour is very high in fibre and so needs lots of moisture to stop it becoming dry (hence the 5 eggs). I ended up whipping the egg whites first (I separated the 5 eggs) to try and give the cake a bit more fluffiness, but i'm not sure if it helped at all! Do as you wish!
I topped mine with coyo (DELISH coconut yoghurt) to keep it healthy, but I'm sure cream would be better!



Serves 8
Ingredients
• 1 cup frozen or fresh raspberries, or fruit of your choice
• 1/4 cup honey
• 1/4 cup extra virgin coconut oil, or unsalted butter
• 5 free range eggs
• 1/2 cup coconut flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
1. Preheat the oven to 150°C and grease or line a cake tin with baking paper.
2. In a small saucepan on low heat, melt together the extra virgin coconut oil, and honey. Set aside to cool.
3. Add the raspberries to a food processor. Blend until smooth. Add the remaining ingredients, including the coconut oil and honey. Blend until smooth.
4. Pour the batter in to the prepared cake tin, then bake in the oven for 25-30 minutes, or until a skewer comes out clean once inserted.
5. Leave to cool, before inverting on to a plate.
6. Lovely served with fresh cream, ice cream or natural yoghurt.