chocolate cakeChocolate and Prune Cake

 

This delicious chocolate cake is high in soluble fiber, however it is also high in sugar, so enjoy it as an occasional treat.  Use dark chocolate with high proportion of cocoa solids (70%) for this cake.
 Chocolate and Prune Cake Ingredients (1 20 cm / 8 inch cake):
  • 300g/ 11 oz dark chocolate
  • 150g/5oz/2/3 cup dairy free spread
  • 200g/7 oz / generous 1 cup ready to eat stoned prunes, quartered
  • 3 egg beaten
  • 150g/5oz/1 1/2 cups gram flour sifted with 10ml/2tbsp gluten-free baking powder.
  • 20ml / 4 fl oz / 1/2 cup coconut mil, rice milk, or soya milk
  Nutritional Information (Per cake)

 

Energy          - 3178 Kcals/13115 kJ
Fat, Total      - 174g
saturated fat   - 74g
Carbohydrate - 340g
Fiber               - 35g

 Chocolate and Prune Cake

1. Preheat oven to 180 °C/350°F/Gas 4.  Lightly grease and base line a deep 20 cm / 8 inch round cake tin.  Melt the chocolate in a heatproof bowl over a saucepan of hot water.

2. Mix the low-fat spread and prunes in a food processor.  Process until light and fluffy, then scrape into a bowl.

3. Gradually fold in the melted chocolate and eggs, alternately with the flour mixture.  Beat in the coconut mil, rick milk or soya milk

4. Spoon the mixture to the cake tin, level the surface with a spoon, then bake for 20-30 minutes

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