This luscious gluten free Dark Chocolate and Apricot Cake will be very hard to beat.
For this Dark Chocolate and Apricot Cake we will use ground almond which offers moist and a nutty flavour to our cake. When cooling, the cake might sink and create cracks on the surface. Worry not! This will be covered by the apricot jam and chocolate topping.
Dark chocolate and apricot are a simply divine combination which offers an incredible, sweet and tangy flavour. Combined with the nutty almond flavour this cake might become your favourite treat.
• 250g Dark Chocolate
• 175g CocoPacific Virgin Coconut Oil
• 125g CocoPacific Coconut Palm Sugar
• 200g Ground Almonds
• 4 eggs, separated
• 5 tablespoons of apricot compote
• Raspberries to decorate (optional)
Preheat the oven to 180C and grease 22cm spring-form cake tin.
Melt 175g dark chocolate in a bowl, over pan of simmering water. Remove from heat.
Whisk eggs whites until stiff and fold in to dark chocolate mixture. Pour into tin and bake for 50 min until firm to touch.
Leave for a few minutes then turn on to wire rack and leave to cool. Coat top cake with apricot compote.
Melt remaining CocoPacific Virgin Coconut Oil with 75g dark chocolate. Stir and spread over top of cake, allowing mixture to run down the sides. Add the raspberries on top.