Hello everyone! How are you? Tell me in the comments down below, what is your emotion today. Did you click on this post because you’re happy about your new-found January health kick and want to continue? Or sad and want to snack without growing an extra pair of thighs? Or something else? I’m really interested! ;)
I’m gonna start today’s post with a wordsmith’s problem; I don’t like the word gluten free or paleo! When I started eating this way, I loved it and I was throwing the word around like a reckless newbie. Nowadays everything is gluten free and paleo, when it really isn’t. Companies have sensed, with these 2 little words, they can get most women and men-with-large-biceps (and no bums) to run to the counter, buying 3 for 2. But is it really good for you? Probably not. But it’s what most people identify guilt-free snacking with, so I have to jump the bandwagon and use it. But if I wouldn’t mind a 2 sentence headline, I would probably say “Carmi’s Home-made, Natural Ingredient, Flour and Sugarless Dark Chocolate Cake”.. But that don’t look nice, do it?
Ok, but fad diet complaints aside, this cake is amazing. It’s so moist, I’m gonna die. Here it is:
Ingredients:
80g shelled pistachio nuts (you can use any kind of nuts)
100g salted organic butter
250g quality dark chocolate, at least 70% cocoa solids
4 eggs, separated
100g coconut sugar (or any other sweetener BUT normal sugar)
A sprinkle of icing sugar for decorating, this won’t kill you :)
150g ground almonds
Method:
1.) Put the pistachios in a heatproof bowl, cover with boiling water and leave to soak for 3 minutes. Drain and roughly chop.
2.) Preheat the oven to 180 degrees and grease a 23cm shallow, loose-bottomed cake tin.
3.) Melt the butter and chocolate in a large bowl set over a pan of simmering water.
4.) In a separate large bowl, whisk the egg yolks and coconut sugar until fluffy and pale in colour.
In a third large bowl, whisk the egg whites until stiff (have patience: this is going to take about 20 minutes using an electronic mixer. You’re better off, unless you want your hands to fall off!)
5.) Pour the melted choc into the yolk mixture and stir well. Mix in the ground almonds and the chopped pistachios, then gently fold in the egg whites with a metal spoon.
6.) Pour the mixture into the prepared tin and bake in the middle of the oven for 25-30 minutes.
7.) Let the cake rest for 10 minutes, then transfer to a plate. Slice, dust with the icing sugar and serve with double cream or mascarpone (This seemed too much for me, but if you’re feeling flamboyant.).
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