Happiest Halloween Chocolate Cake
Oh my........this is super naughty but what can I say?! It's Treat-Yourself-Tuesday and Happy Halloween!!!!! And before you get all mad at me, I cross my heart that this mouthwatering piece of chocolate heaven is wheat-free, and full of (some!) good things like protein and calcium from the eggs and hazelnut meal!! Oh, and all the ingredients and sweets are organic and free of preservatives so......we can get back to being good tomorrow! BB xxxxx
200g organic dark chocolate, chopped
150g organic butter, chopped
6 free range eggs, separated
2/3 cup caster sugar
1 1/2 cups hazelnut meal
Passionate Pink Icing
2 packets of cream cheese
2 cups organic icing sugar
Organic food colouring
The Bondi Baker Method
Step 1- Preheat oven to 150 degrees fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper or coconut oil.
Step 2- Combine the chocolate and butter in a small saucepan over low heat and stir gently until melted. Set aside to cool slightly.
Step 3- Place the egg yolks and sugar in a bowl and using an electric mixer, beat until thick and creamy. Add the chocolate mixture and beat to combine. Add hazelnut meal and (again!) beat to combine.
Step 4- Place the egg whites in a bowl and using an electric mixer, beat until soft peaks form. Using a metal spoon, stir one-third of egg whites into the chocolate mixture. Gently fold remaining eggwhite through chocolate mixture.
Step 5- Pour mixture into the prepared pan and bake for 1 hour or until a skewer inserted into the centre has moist crumbs clinging. Stand in the pan for 10 minutes. Turn out onto a wire rack to cool.
Step 6- To make the Passionate Pink icing beat the cream cheese until smooth and then add the icing sugar. When it reaches a creamy consistency add in the organic food colouring until you get the colour of your choice. Spread over top and in the middle of the cake, and then indulge!!