Anyone recognise this cake?! It’s a merrymaker paleo-fication of a Women’s Weekly classic! That’s right! This is our Paleo Chocolate Raspberry Ganache Cake! Decadent, moist, chocolate, yummy goodness. Plus, chocolate + raspberries = best combo ever! - The Merrymaker Sisters
Desserts
The Merrymaker Sisters Choc Raspberry Ganache Cake
By The Merrymaker Sisters
- 2 cups raspberries (thawed frozen or fresh)
- 1 cup Coconut Sugar
- 1 cup almond meal
- 1/3 cup Cacao Powder
- 1/3 cup hot water
- 150g butter, cubed
- 100g Raw Dark Chocolate
- 4 eggs, separated
- Step 1Preheat your oven to 170 degrees celsius and line a 22cm cake tin with baking paper.
- Step 2Mix the cacao powder and water in a large mixing bowl until smooth. In a double boiler, melt the chocolate and butter together. Remove from heat.
- Step 3Add the melted chocolate and butter mixture to the large mixing bowl along with the coconut sugar, almond meal and egg yolks. Stir until well combined. In a mix master, beat the egg whites until soft peaks form. Fold this in to the chocolate mix carefully until just mixed through. Transfer the batter in to the prepared tin and place in to the oven for 1 hour.
- Step 4Allow the cake to cool in the tin for 15 minutes before turning out. Arrange the raspberries on top of the cake and drizzle with chocolate ganache!
