This recipe originally appeared on www.nicoletta.co.za
6 Tbs. Cocoa Powder
½ cup boiling Water
1 ½ cups Almond Flour
150ml Olive Oil (plus more for greasing)
2 tsp. Vanilla Extract/ Paste
½ tsp. Bicarbonate of Soda
1 pinch of Salt
1 cup Xylitol, powdered (we ‘blitzed’ the xylitol so that it became fine like castor sugar)
Add the boiling water to your cocoa powder and mix to form a paste. Beat the xylitol, olive oil and eggs in an electrical beater for 3 minutes until your mixture is creamy and thick. Mix in the cocoa mixture and vanilla. Combine the dry ingredients and mix gently into the batter.
Pour the batter into greased 23cm tin (line the base with baking paper)/ silicone cake mould. Bake at 170°C for 45 minutes, the cake tester should come out with sticky crumbs attached, but no wet batter. Allow the cake to cool in its mould. Leave to cool completely before slicing.
Serve with fresh cream drizzled with berry compote and fresh raspberries.
Unsweetened berry compote – heated and boil mixed frozen berries in a saucepan for 30 minutes, till the right sauce consistency is reached.