This weekend I popped back home to the South Coast for the Bank Holiday. The sun was shining, and it has finally started to feel like summer. Seizing this opportunity, we fired up the BBQ and prepared ourselves for a spot of Alfresco dining. In my humble opinion, every meal deserves to be rounded off by a good chocolate cake. With a fairly hefty main course, I was looking for a slightly lighter, less indulgent cake to finish off with. This Honestly Healthy one fits the bill perfectly, and with only four ingredients, is incredibly quick and easy to make.
Pre-heat your oven to 180 Degrees C. All you need is:
50g Raw Cacao
200g Agave Nectar
150g Ground Almonds
See… it Honestly is Healthy! Separate the eggs and then whisk the egg whites to stiff peaks in a bowl.
In another bowl, mix the egg yolks, Agave nectar, ground almonds and raw cacao together. Gently fold it into the whites, making sure not to knock the air out. This is a healthy cake remember, so it contains no raising agents! You have to let the egg whites do all the work, so be nice to them.
Carefully pour it into a lined tin. The recipe uses a bundt tin, but I just use an ordinary round one. Pop it into your pre-heated oven for 20 minutes, and check that the fork comes out clean. Lift it out to cool and transfer it onto a wire rack. I always think chocolate cake tastes best with lots of fresh berries.
Once the cake has cooled, pile all of the fruit into the middle, and dust with a little more raw cacao and some icing sugar.