Recipes
Meg van der Kruik’s Chocolate Covered Fudge Cake
Makes one 8-inch cake
This incredibly rich & delicious cake gets fabulous flavor and texture from a secret ingredient: California Prunes. Since it's made with almond flour (you could swap in hazelnut flour) the cake is naturally gluten-free, grain-free, and refined sugar-free - and no one will notice, because it's 100% delicious.
Ingredients
for the cake
- Coconut oil spray
- 14 tablespoons butter, chopped
- 2 teaspoons vanilla extract
- ¾ cup cocoa powder
- 10 soft, pitted prunes, chopped small
- ⅓ cup maple syrup
- 6 eggs
- ½ cup coconut sugar
- 1 cup almond meal
for the ganache
- 1 cup full fat coconut milk
- 1 ⅓ cup dark chocolate morsels
method
- For the cake: Preheat the oven to 300°F. Lightly spray the bottom and side of a 8-inch round springform pan with coconut oil spray. Place a round of parchment paper in the bottom of the pan and lightly spray it with coconut spray as well.
- Place the butter and vanilla in a small saucepan over low heat. Use a sieve to sift the cocoa into the pan with the butter. Stir with a spatula until completely smooth. Remove from the heat and set aside.
- Place the prunes and maple syrup into the bowl of a food processor fitted with the “s” blade. Top with the cooled butter mixture then process until smooth. Transfer to a large mixing bowl, being sure to scrape all of the chocolate mixture from the food processor with a spatula.
- Place the eggs in the bowl of a stand mixer fitted with the whisk attachment and whip on high speed for 7 minutes or until tripled in volume.
- Add one-third of the egg mixture to the bowl with the chocolate mixture. Using your spatula, gently fold together until completely combined. Add the almond flour and the remaining egg mixture to the bowl and gently fold to combine. Pour the batter into the prepared pan and bake for 55 minutes or until set. (This cake gets fudgier as it sets so a test skewer inserted into the center will not come out clean.) Once cooked through transfer the cake to a cooling rack and cool completely in the pan.
- For the ganache: Combine the coconut milk and the dark chocolate morsels in the top of a double boiler, melt together until completely smooth. Pour the prepared ganache over the cake, you will have some left over. Serve immediately for a molten fudge effect or allow to completely set.
