Lose It! — November 01, 2017

best idea this month

NUTTY

CHOCOLATE CAKE

SERVES 10

FOR THE CAKE BASES

• 1½ cups coconut cream
  -^1 / 3 cup almond nut butter


• 4 eggs


• 250g almond flour


• 30g coconut flour


• 90g xylitol


• 60g raw cocoa powder


• 1 tbsp baking powder

FOR THE TOPPING

• 70g 80% dark chocolate


• 2 tbsp double cream


• 30g raspberries

FOR THE FILLING

• 1 cup double cream
  yoghurt, strained


• 50g strawberries, sliced

1. For the cakes: Preheat
   the oven to 180 ̊C. Grease
   and line two 18cm springform
   cake tins. Whisk the coconut
   cream, almond nut butter
   and eggs in a jug. Place the
   almond flour, coconut flour
   and xylitol in a bowl and sift
   in the cocoa powder and

baking powder. Make a well

in the centre and slowly pour

the wet ingredients into the

dry ingredients, stirring well

to combine.

2. Pour the mixture into
   the cake tins and bake for
   30–35 minutes or until a
   skewer inserted comes out
   clean. Set the cake bases
   aside to cool completely.


3. For the topping: Place
   the chocolate and double
   cream in a small pot over
   a low heat and let the
   chocolate melt. Remove the
   pot from the heat and let
   the topping cool until it has
   thickened and is spreadable.


4. For the filling: Spread
   the yoghurt on one of the
   cooled cake bases and top
   it with strawberry slices.


5. To assemble: Spread
   the chocolate topping
   onto the second cake and
   place this cake on top of
   the yoghurt and strawberry
   covered base. Garnish
   the chocolate topping
   with raspberries.


6. To serve: Slice the cake
   and serve it. Q

6 GREAT REASONS

TO EAT RAW CACAO

1. IT LIFTS
   YOUR MOOD:
   Chemicals found
   in cacao help
   to increase
   neurotransmitters in
   the brain, improving
   mood and combating
   depression.
   Phenethylamine
   also helps to
   enhance feelings
   of contentment
   and promote
   aphrodisiac effects.


2. FAT LOSS:
   A study conducted
   by scientists
   at the Nestlé
   Research Center in
   Switzerland found
   that cacao reduced
   cortisol, which
   impairs effective
   fat loss, improved
   metabolism and
   improved gut
   microbial activity.
   The fibre stimulates
   the production of
   digestive enzymes.


3. PREVENT
   ANAEMIA:
   Cacao is an excellent
   source of iron,
   which is necessary
   for red-blood-cell
   production and helps
   to transport oxygen
   around our body. To
   get the maximum
   benefits combine it
   with vitamin C.
   4. BUILD
   STRONG BONES
   AND TEETH: Raw
   cacao is one of the
   best food sources of
   magnesium, which is
   essential for energy
   production, for a
   healthy brain and
   nervous system, for
   our muscles and for
   strong bones and
   teeth. It also helps
   to lower the risk of
   type-2 diabetes.
   5. HEART
   HEALTH: The
   antioxidant power
   of flavanols and
   essential vitamins
   and minerals in
   cacao support
   healthy heart
   functioning by
   lowering blood
   pressure, improving
   circulation,
   increasing the good
   form of cholesterol
   (HDL), and reducing
   plaque build-up.
   6. ANTI
   AGEING: Sulphur
   helps to build
   collagen and keratin,
   which is important
   for strong nails, a
   glowing complexion
   and shiny hair.
   Polyphenol
   antioxidants
   protect cells from
   premature oxidation.

HOW TO USE IT

Combine the bitter tasting powder with natural

sweeteners such as stevia, erythritol or xylitol

and add some healthy fats to make delicious

desserts, smoothies and hot chocolate. Cacao

nibs add a delectable crunch to low-carb muffins

or as a topping on Greek yoghurt.

WARNING

Raw cacao is a stimulant, so it is advised not to

eat it after about 2pm or 3pm – it could interfere

with a good night’s sleep.

FOOD EDITOR: JUSTINE KIGGEN. PHOTOGRAPH: LIZA VAN DEVENTER