Paleo Raspberry Chocolate Nut Cake

Last night I headed off to my Nana’s for a nice family dinner. My great Aunty Rosalyn is down to stay and so it was nice for us three ladies plus my cheeky Grandad to have a nice meal together. I’m incredibly fortunate to have a wonderful Nana that cooks me paleo food whenever I go around for dinner. Aunty Rosalyn is also eating paleo so it was nice to be able to support her and help her out when I went over too.

Since Nana was cooking dinner, which by the way was a delicious roast lamb shank on a bed of kumara, pumpkin and carrot mash with green veges, I figured it was only fair to take dessert. Queue my quest for the perfect after dinner dessert that wasn’t classic paleo baking. I search recipes high and low before I found one that suited to tweak.

Funnily enough I got halfway through baking it before I realised I’d left out the honey.. So alas I sweetened the fresh whipped cream with some natvia (erythritol & stevia mix) to accompany the not-so-sweet cake. However the cake wasn’t too sweet, although next time I would definitely add honey.

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Paleo Raspberry Chocolate Nut Cake

Course

Baking and Sweet Treats

Prep Time

15 minutes

Cook Time

35 minutes

Servings

cake

Ingredients

• 100 grams Butter
• 1 tsp Vanilla essence
• 140 grams Dark chocolate (70% or more)
• 1/2 cup Honey
• 6 eggs (separated, we will be using both)
• 140 grams Almonds (smashed)
• 100 grams Arrowroot flour (smashed)
• 1/2 cup Rasberries (can be frozen)

Course Baking and Sweet Treats Prep Time 15 minutes Cook Time 35 minutes Servings cake Ingredients 100 grams Butter 1 tsp Vanilla essence 140 grams Dark chocolate (70% or more) 1/2 cup Honey 6 eggs (separated, we will be using both) 140 grams Almonds (smashed) 100 grams Arrowroot flour (smashed) 1/2 cup Rasberries (can be frozen)

Instructions

1. Preheat your oven to 180c. Grease and line a springform cake tin. In a microwave safe bowl, melt together your butter, vanilla, chocolate and honey in the microwave in 30 second intervals until completely melted. Once cooled slightly, add in the yolks and your smashed up nuts. In a seperate clean bowl, whisk your egg whites until soft peaks form. Fold your egg whites into your chocolate mix very gently until combined. Pour into your cake tin and press a few raspberries on top. Gently pop into the oven to bake for around 35 minutes or until firm to the touch. Bring out, and wait for it to be completely cool.

Recipe Notes

I served mine with fresh cream and it was a big hit! Sensational.

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