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Another scrummy recipe from our Nutritionist, Nicky Seabrook
November 06th, 2022
Autumn is a time to increase our food intake in preparation for the winter and indulge ourselves a little! This chocolate cake is very easy to make and doesn’t contain any of the additives you would find in a shop bought version. It is low in gluten which makes it easy to digest and could easily be made as a gluten free cake if you wanted to substitute the flour for a gluten free flour.
The recipe suggests a mix of milk and dark chocolate but if you make it with 100% dark chocolate this increases the cocoa content and this is nutritionally beneficial.
Scientists are very interested in the nutritional benefits of the cocoa bean which has a high concentration of flavonoids. These may protect the brain from Dementia and cognitive decline.
Easy Rich Chocolate Cake
Adapted from a recipe by Hugh Fearnley Whittingsall
150g chocolate – a mix of milk and plain
200g butter cut into cubes
4 medium eggs
200g caster sugar or light muscovado
50g plain flour
100g ground almonds
1. Grease and line a 23cm, ideally spring form, cake tin. Heat oven to 170 degrees centigrade gas mark 3.
2. Break up the chocolate and put it in a heat proof bowl together with the butter. Melt this over a pan of barely simmering water.
3. Stir until both are blended.
4. Meanwhile whisk the egg yolks with the sugar until they are well combined and look creamy; then add the melted chocolate and butter mixture. Stir well.
5. Combine the flour and ground almonds and then add these to the mixture.
6. Whisk the egg whites until they form soft peaks. Stir one tablespoon into the chocolate mixture to soften it and then carefully fold in the rest.
7. Pour the mixture into the tin and bake for about 25 – 30 minutes.
8. Allow to cool before turning out.
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