insideKENT Magazine Issue 67 - October 2017 | Page 101

FOOD+DRINK
A DEDICATION TO ALL THINGS Chocolate cont.
Guilt-free Chocolate Cake Dark Chocolate Pots (4)
Head pastry chef, Ellen de Jager-Smith at Michelin-starred Jersey restaurant, Bohemia,
has shared her recipe for her delicious, healthy, gluten-free chocolate cake - which
includes no cream, butter or sugar. (www.bohemiajersey.com) Ingredients:
• 300ml single cream
• 125g dark chocolate
• 1 egg
• 2 egg yolks
• 15g caster sugar
Method:
1. Preheat the oven to 150°C/130°C fan. Put the
cream and dark chocolate into a saucepan and
heat gently, stirring often, until the chocolate has
melted.
2. Mix together the egg yolks, whole egg and sugar,
then stir into the chocolate cream. Pour the mixture
carefully into a jug, then fill four small ramekins.
3. Place the ramekins in a roasting tin and fill
around them with boiling water up to about 1cm
(a simple bain marie), then bake for 55-60 mins
until just set - they should still wobble slightly.
4. Leave to cool, then chill for at least two hours.
Top with whatever you like and eat with a spoon.
Ingredients (10 cupcakes or 1 small cake):
• 100g ground almonds
• 45g cocoa powder
• 5g baking soda
• 5g gluten-free baking powder
• 3 eggs
• 140g maple syrup
• 200g almond milk
• 200g pitted dates
• 50g grated courgette
• 200g olive oil
• 150g dark chocolate
For the chocolate, avocado and
date icing:
• 2 avocados
• 250g dates
• 15g cocoa powder
• 60g maple syrup
• 350g almond milk
• Pinch of salt
• 400g melted dark chocolate
Method:
1. Preheat the oven to 160°C.
2. Sieve all of the dry ingredients together.
4. Blend the almond milk, dates, grated
courgettes and
olive oil together.
5. Melt the dark chocolate.
6. Add the dry ingredients to egg mixture
to create a
smooth batter.
7. Fold the almond milk mixture carefully
into the batter
and pour in the dark chocolate.
8. Pour the mixture into a lined tin.
9. Bake for 15-20 minutes for cupcakes
and 40-50 minutes for a cake.
For the icing:
1. Blend everything (except the dark
chocolate) in a food processor.
2. Add the dark chocolate carefully while
blending.
3. Decorate as you please.
3. Whisk the eggs and add the
maple syrup.
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