{"id":3120,"date":"2014-02-13T23:10:10","date_gmt":"2014-02-13T15:10:10","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=3120"},"modified":"2017-08-17T11:15:48","modified_gmt":"2017-08-17T03:15:48","slug":"healthy-chocolate-cake","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/healthy-chocolate-cake\/","title":{"rendered":"(paleo) Healthy chocolate cake"},"content":{"rendered":"

\"\"<\/a><\/p>\n

I know the title of this recipe is almost an oxymoron, but it’s true.\u00a0 I designed this recipe because G & I have been (attempting) a Paleo diet of late.\u00a0 The concept is really interesting and (I think) we are starting to see some results.\u00a0 I’ll elaborate a little more in the future.<\/p>\n

For now I can tell you this month bring about many celebrations in the Food 4 Thought (my) world.\u00a0 To begin with, Thermomix in Australia officially announced (to our staff) that for 2013 out of over 2500 Thermomix Consultants, I was the NUMBER\u00a01 Consultant in WA, AND the NUMBER 2 in Australia.\u00a0 Part of that was in capitals because I am really proud!\u00a0 This HUGE achievement will be\u00a0celebrated in Sun City \ud83d\ude42<\/p>\n

THANK YOU TO EVERYONE who supports my business, who passes on my number to their friends and believes that I will give you the best service that I possibly can.\u00a0 You all allow me to do what I love.\u00a0 I am eternally grateful.<\/p>\n

The second cause for celebration is that I am going to Sun City<\/a> in South Africa!\u00a0 We are off to Thermofest soon and will be staying in the Palace of the Lost City.\u00a0 I\u2019ve never seen anything like this and seriously can\u2019t wait!!!\u00a0 If past years are\u00a0anything to go by this will be an amazing \u201cbusiness\u201d trip.\u00a0 Wonderful speakers, lots of fun, catching up with other consultants from all over Australia and even a safari.\u00a0 What more could\u00a0we ask for?\u00a0 Oh, did I mention it is all paid for by Thermomix!\u00a0 If you want to know how you can come with me on the next one let me know \ud83d\ude42<\/p>\n

And lastly, the other celebration this month is Valentine\u2019s Day of course.\u00a0 Although I\u2019ve never been one to celebrate the day itself I respect those who do.\u00a0 There are so many lovely gestures, gifts and wonderful meals that you can make for that special someone.<\/p>\n

So, given all of the celebration this month I thought I\u2019d design something that was worthy of celebrating with.\u00a0 It is not only delicious but really healthy.\u00a0 I must say I don\u2019t feel guilty eating this at all.\u00a0\u00a0\u00a0Enjoy!<\/p>\n

healthy chocolate cake \u2013\u00a0(recipes\u00a0created by Fiona at Food 4 Thought).<\/span><\/p>\n

cake \u2013 makes 1 x 20cm cake<\/span>
\nIngredients<\/span>
\n120g whole almonds (skin on)
\n50g hazelnuts
\n20g unsweetened shredded coconut
\n40g coconut sugar
\n1 teaspoon baking powder
\nPinch ground salt
\n40g raw cacao powder
\n100g coconut cream
\n50g coconut oil (melted)
\n1 teaspoon vanilla extract
\n30g raw honey
\n2 eggs<\/p>\n

Preparation<\/span>
\nPreheat the oven to 180\u00b0C (170\u00b0C fan-forced).\u00a0 Line a 20cm round cake time with baking paper.<\/p>\n

Place almonds, hazelnuts and coconut\u00a0into TM bowl and\u00a0chop\u00a0for\u00a010 seconds <\/strong>on speed 7.\u00a0 <\/strong>Scrape\u00a0around\u00a0sides of bowl,\u00a0and add coconut sugar, bicarb soda, salt and cacao powder.\u00a0 Mix for\u00a05 seconds <\/strong>on speed 4.\u00a0 <\/strong>Add remaining ingredients and mix for\u00a05 seconds <\/strong>on speed 4.\u00a0 <\/strong>Scrape\u00a0around\u00a0sides of bowl,\u00a0and\u00a0pour into prepared tin and bake for 20 – 25 minutes.\u00a0 Test that the cake is cooked in the centre by inserting a wooden skewer or toothpick.\u00a0 If it comes out clean, your cake is ready.<\/p>\n

Cool in tin for 5 minutes then cool on wire rack.<\/p>\n

My tips:<\/span> *Don’t over bake this cake or it will go slightly dry.\u00a0 *Once you have iced and decorated the cake, it is best kept in the fridge and will keep for up to a week.\u00a0 *You can switch the nuts for whatever you have or prefer.\u00a0 If you don\u2019t want to use coconut milk, you can substitute almond milk.<\/p>\n

\"\"<\/a><\/p>\n

\u201cganache” icing \u2013 makes approximately\u00a0\u00bd cup <\/span>
\n<\/em>Ingredients<\/span>
\n<\/em>100g\u00a0unsweetened chocolate (you can use non-dairy), broken into small pieces
\n100g coconut cream
\n30g raw honey or maple syrup<\/p>\n

Preparation<\/span>
\nPlace all ingredients into TM bowl and\u00a0cook at 70\u00b0C<\/strong>\u00a0for\u00a03 minutes <\/strong>on speed 2.\u00a0 <\/strong>Remove from bowl and set aside to cool for 10 – 15 minutes until thickens slightly.<\/p>\n

Pour approximately half icing over the top of the cake and use a spatula to gently push over edges.\u00a0 If icing doesn’t stick to\u00a0the\u00a0sides of the cake place it (the icing) in the fridge\u00a0for 5 minutes to thicken a little more then try again.\u00a0 You should be able to cover the\u00a0top and the sides of the cake\u00a0completely.<\/p>\n

My tips:<\/span> *If you have any “ganache” left over you can put it into mini chocolate moulds.\u00a0 Then when you need a chocolate hit you can have some healthy chocolate\u00a0:).<\/p>\n

\"\"<\/a><\/p>\n

raw coconut cashew hearts \u2013 makes approximately\u00a020 hearts<\/span>
\nIngredients<\/span>
\n200g unsweetened shredded coconut
\n50g\u00a0cashew nuts
\n60 – 100g raw honey (depending on hoy sweet you like them)<\/p>\n

Preparation<\/span>
\nLine a 22cm square cake tin with baking paper.\u00a0 Place all ingredients into TM bowl and blend\u00a0for\u00a030 seconds <\/strong>on speed 8.\u00a0 <\/strong>Scrape\u00a0around\u00a0sides of bowl,\u00a0and pour into prepared tin.\u00a0 Moisten hands slightly and press into an even layer.\u00a0 This will be quite thin.\u00a0 You can also use a solid based glass to create a smooth top.\u00a0 Place in fridge to set (about 20 minutes) then remove from tray and cut into desired shapes.<\/p>\n

You can use these as decorations or to eat on their own as a “sweet treat”.\u00a0 Store in an air tight container in the fridge for several weeks.<\/p>\n

My tips:<\/span> *You can roll these into balls if you prefer.\u00a0 *These will keep for ages, unless you eat them as quick as we do \ud83d\ude42\u00a0 *Change the nuts to your preference, although if I was using a harder nut (such as almonds) I would grind them on their own for 8 – 10 seconds then add everything else and continue as per recipe.<\/p>\n

\"\"<\/a><\/p>\n

ease: 8.5\/10.\u00a0\u00a0<\/strong>Individually these are easy, and the whole thing isn’t too difficult
\nprep time:\u00a030 minutes<\/strong>.\u00a0 <\/strong>For all three.
\ncooking time:\u00a030 minutes\u00a0<\/strong>
\ntotal:\u00a060 minutes<\/strong>.<\/p>\n

taste: 8\/10<\/strong>\u00a0(on average) From G and other friends who tested it for me. Personally I would say 9\/10\u00a0<\/strong>from me.\u00a0 For a healthy cake I loved it.\u00a0 The “ganache” was silky and delicious, just sweet enough to balance the dark rich flavour of the cake.\u00a0 The hearts are sweet and have a distinct honey flavour.\u00a0 When used as a decoration they are the perfect balance for the dark chocolate flavour of the cake.\u00a0 The good thing is that you only need a small piece to be satisfied :).<\/p>\n

would I make it again:\u00a0 Yes, <\/strong>I think I will use it as a base and try a few different things.\u00a0 Let me know if you do the same.<\/p>\n

Recipe inspiration:
\n <\/em>Paleo chocolate cake<\/a>
\nChocolate ganache<\/a>
\nCoconut cashew delights – Rawlicious cookbook by Thermomix in Australia\u00a0 <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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I know the title of this recipe is almost an oxymoron, but it’s true. I designed this recipe because G & I have been (attempting) a Paleo diet of late. The concept is really interesting and (I think) we are starting to see some results. I’ll elaborate a little more […]<\/p>\n","protected":false},"author":2,"featured_media":3131,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[78,89,57,81,58,50,61,71,65,27],"tags":[6,17,127,4,128,122,131,140,135,100],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3120"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=3120"}],"version-history":[{"count":25,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3120\/revisions"}],"predecessor-version":[{"id":3683,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3120\/revisions\/3683"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/3131"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=3120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=3120"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=3120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}