Flourless Dark Chocolate Forest Cake with Coconut Cream
A bold, decadent flourless black forest cake made with Alter Eco Dark 85% Blackout chocolate block is not for those afraid of the dark.
Preheat oven to 180C/355F.
Line cake tin.
In a mixing bowl, add the cacao and boiled water and whisk well, leave to cool.
In a separate mixing bowl, whisk together the vanilla, rice malt, eggs and olive oil until thick and creamy.
Add the cooled cacao mix and stir through the almond meal.
Pour the mix into the cake tin and bake for 30-40 minutes.
Leave to completely cool before turning onto cake rack.
You can decorate the top of the cake or cut the cake in half and layer in-between.
3 cups of almond meal
3 teaspoons of vanilla extract
1 1/2 cup chopped Dark Blackout Chocolate
1 1/4 cup olive oil
1 1/2 cup boiled water
1 1/2 cup rice malt syrup
Whipped coconut cream
(Refrigerate 2 cans of coconut cream for 24 hours.
Scoop out the hardened parts and with a whisk or food processor, combine with 1 tablespoon of vanilla extract and 2 tablespoons of rice malt syrup and whisk for 2-3 minutes of blend for only 1 minute.
Be sure not to over process, keep it smooth and creamy.)