Worlds Greatest Chocolate Granache Recipe
Ok so I have shamelessly stolen this recipe from the amazing Deliciously Ella, with a few minor but genius ( if I do say so ) tweaks. I absolutely love Ella. In fact I tend to tweak a few recipes from chefs I love, but I’m certainly banking a few originals too now too. Go me! I used to make Nigella’s Chocolate Guinness Cake, which is complete and utter heaven in your mouth, and definitely still has it’s firm place at the adult dinner party table. But given the kids are always sniffing around, I’ve made this outstanding healthy Ganache a few times, it literally takes 10mins to whack it all in the food processor. Silly fast. My debut was for a dinner party, it wasn’t my best trial as I tried to tweak it just a little too much ( sorry Bonnie! ). I recently made it again, but true to the original this time, for my husbands birthday and for Charlie’s nursery cake sale to raise money for the Child in Need campaign. I almost didn’t hand it over, we just wanted to devour it, isn’t that terrible! But you can be sure it went to a great cause, every piece was sold for a solid £2 a slice, thank you! Doing it for the kids. Every little bit counts right?
Takes 10mins to prepare. 30mins to bake. 1min to eat.
3 ripe Avocados
7 Tbsp almond butter ( you can also use other nut butters, peanut butter is next level! )
8 Tbsp raw cacao powder
11 Tbps of 1005 pure maple syrup
140g ground almonds ( I whiz whole almonds in the blender for 30secs )
3 Tbsp chia seeds ( I’ve tweaked with flaxseed, maca and super green power for a nutrient boost )
4 Tbps coconut oil
4 Tbps raw cacao powder
4 Tbps maple syrup
Preheat oven to 180 or 160 for a fan oven.
Grease a 20cm cake tin with coconut oil.
If you have whole almonds, put them in the food processor for 30secs until a fine powder.
Scoop out avocado flesh from skins and add to the ground almonds. Add all other ingredients and whizz in the blender until smooth.
Scrape batter into the cake tin and level flat with a wooden spoon. I dare you not to lick that spoon! Bake for 30mins, or until the knife comes clean. Leave to cool for 20mins before icing. Cake must be cold.
For the icing, gently melt the coconut oil and mix in the raw cacao and maple syrup. I pop mine in the fridge to set and cool a little before adding to the cake.
Glaze the cake and decorate as you wish! I like to dust with more raw cacao and shavings of 99% dark cacao chocolate.
Serve with plain yogurt, ice cream and booze sodden berries.. or just as is. Bet it doesn’t last a day in your house.
Would love to know who you make this cake for? Please comment below.