• Chocolate cake with orange and avocado – gluten-free

    Posted on May 13, 2021 by in Even Healthier Recipes

    Chocolate cake with orange and avocado

    I think this recipe was part of the top secret information exposed during wiki leaks. In fact, I think publishing this recipe may be a national security  breech!  This  is one of the best treats for Chocolate and Orange lovers to come along in a decade. Only the finest ingredients are used for this juicy chocolate cake. The pleasant sweetness comes from dates; the fruity freshness of orange juice and zest. A very tasty cake that you can easily make.

    Ingredients for 9 pieces

    For the chocolate cake

    • 1 baking pan (approx. 24 x 24 cm)
    • 100 g + 1 tbsp coconut oil, liquid
    • 200 g Medjool dates, pitted
    • 180 ml almond drink
    • 1 organic orange – of which the zest + the juice
    • 80 g organic corn semolina, fine
    • 80 g chestnut flour (or gluten-free flour of your choice)
    • 50 g almonds, ground
    • 35 g cocoa powder
    • 2 teaspoons of baking soda
    • 1 pinch of crystal salt
    • 2 tbsp chia seeds – grind and let soak with 7 tbsp hot water

    For the avocado topping

    • 2 ripe avocados – only remove from the skin before use;
    • 2 organic limes – of which ¾ teaspoon zest + all the juice
    • 100 g yacon syrup
    • 40 g coconut oil, liquid

    Preparation

    • Preparation time approx. 20 minutes
    • Cooking / baking time approx. 20 minutes
    • Brewing / resting time approx. 30 minutes

    For the chocolate cake, preheat the oven to 180 ° C fan-assisted; line the bottom of the baking pan with parchment paper; Brush the edge of the mold with 1 tbsp coconut oil; prepare the ingredients.

    Puree the dates together with 180 ml almond drink, the orange juice and 100 ml coconut oil in a blender.

    Then put 80 g corn grits, 80 g chestnut flour, 50 g ground almonds, 35 g cocoa powder, the orange zest, 2 teaspoons of baking powder and a pinch of salt in a bowl. Add the pureed dates and the swollen chia seeds and stir with a hand mixer to a lump-free dough.

    Put the dough in the baking pan, smooth it evenly and bake in the oven for about 20 minutes. Do the wooden stick test: If nothing sticks to the stick, the cake is ready.

    Let the cake cool down in the tin for 10 minutes, then carefully loosen it along the edge with a knife and let cool down completely on a wire rack.

    In the meantime, for the topping, finely puree all ingredients in a blender. Then fill into a bowl. Place a piece of cling film directly on the cream and press it down very lightly (this will reduce the oxidation process). Place the avocado cream in the refrigerator until the cake has cooled down.

    Take the cream out of the refrigerator and remove the seeds. Cut the cooled cake into 9 square pieces, put the avocado cream in a piping bag and garnish the pieces. Alternatively, you can spread the cream on them.

    Serve the chocolate cake immediately and enjoy.

    Tip: The cake can also be baked in a round springform (26 cm Ø).

    Nutritional values per piece

    • Calories: 444 kcal
    • Carbohydrates: 42 g
    • Protein: 6 g
    • Fat: 27 g

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