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Chic choc cake

I was invited out for a meal with friends of which one had his birthday. I hadn’t bought a gift so I thought…what nicer way to wish him a happy birthday than with a cake….hmmmm? I had this crazy idea to make a dark delightful chocolate cake, so I did. And I am thinking it was a good idea, because I have to say it was pretty tasty…well for me it was delicious – for those used to sugar and sweet it is an acquired taste, as there is no added sugar, only natural fruit sweetness.

Packed with natural antioxidants, dark chocolate and cocoa sit in the same good-for-you category as green tea and blueberries. That’s because chocolate comes from cacao beans, which grow on the cacao tree and are full of natural plant nutrients. Most of the studies to date highlight dark chocolate’s health values because it has the highest percentage of cocoa solids, therefore more flavanol antioxidants.

Recent studies suggest that the antioxidants in food may reduce the risk of many kinds of illness, from heart disease to cancer. Dark chocolate and cocoa contain high levels of cell-protecting antioxidant compounds. Two tablespoons of natural cocoa have more antioxidant capacity than four cups of green tea, 1 cup of blueberries and one and half glasses of red wine.

For further reading regarding the benefits of dark chocolate please follow this link:

Chic Choc Cake


  • 4oz Almond flour
  • 2 Eggs
  • 2oz Chopped nuts
  • 2 oz Butter
  • 2 tsp Vanilla
  • 2 tsp Baking powder
  • 40g Dark choc
  • 1/2 Cup coffee (strength as preferred)
  • 1 Tablespoon Cocoa powder
  • 10 Stoneless dates


  • Preheat fan assisted oven to 170°c
  • Two 10cm dia. cooks rings as cake moulds on a flat baking tray lined with baking paper. Butter the rings in preparation
  • Measure and mix all dry ingredients
  • Rub the chopped butter into the dry ingredients
  • Blend eggs, vanilla extract, 1/2 cup of coffee and stoneless dates
  • Melt the dark chocolate in a glass bowl over a pan of boiling water (medium heat, till chocolate begins to melt then remove from heat)
  • Add the dry mixture to the cooled melted chocolate, then the blended mixture and finally fold in the coco powder
  • Spoon mixture into the cooks rings 3/4 full and place in the middle of the oven for 30 minutes

Filling and topping

  • Dark chocolate pieces (around 6 squares)
  • 1/4 oz Butter
  • 10 Strawberries, topped


  • Melt the chocolate and butter together in a glass bowl over a pan of boiling water (1/4 full)
  • Once the cakes are cooled and removed from the rings, add a generous amount of the melted mixture as your filling between the two cakes, then pop one on top of the other
  • Spoon the mixture over the top and smooth over the sides of the cake
  • To finish add topped strawberries to give it that sophisticated look. You could lightly dust some cocoa powder or even add a sprinkle of desiccated coconut to the top.

Allow to cool or even pop in fridge for 30minutes before serving.

Although it is not primal, this really does taste great with classical vanilla ice cream, or simply add a spoon of double cream to take the bitter edge off.


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