66- 350g good-quality dark chocolate
(70% cocoa solids),brokenup
into pieces - 50g unsalted butter
- 2 tablespoons raw honey
- 10 free-range eggs, at room
temperature, separated - pinch of sea salt flakes
- organic fresh rose petals,
to decorate (optional)
NUT CREAM - 200ml whipping cream
- ½ cup mint leaves, finely chopped
- 100g pure nut butter
1
Preheat the oven to 150°C
fan-forced. Grease and line
2 × 20cm spring form tins.2
Melt the chocolate and
butter together in a heatproof
bowl placed over a saucepan
of just-simmering water (don’t
let the bottom of the bowl touch
the water). Remove from the
heat, stir in the honey and
set aside.3
In the bowl of an electric
mixer, whisk the eggwhites
with a pinch of salt until stiff
peaks form.4
In a separate bowl, whisk the
egg yolks until thick and pale.Slowly whisk in the chocolate
mixture until just combined.
Fold in one-third of the eggwhites,
then ever-so-lightly fold in the
remaining whisked whites. (It’s
important to work quickly and
not let the chocolate butter
mixture get cold or it will set).5
Divide the batter between
the prepared tins. Bake for
25 minutes or until a skewer
withdraws clean. Remove from
the oven and stand on a wire rack
until completely cooled.6
To make the nut cream, beat
the cream in a large bowl
until stiff peaks form. Then in
a separate bowl, combine the mint,
nut butter and a small amount of
the whipped cream. Gently fold
in the remaining cream.7
To assemble, place one of the
cakes on a serving plate and
spread half the nut cream over
the top, leaving a 2cm border.
Place the remaining cake on top
and spread with the remaining
cream. Scatter with rose petals,
if using.aSERVES 10-12
COOKING
Chocolate
nut cream
As the name implies, this cake should be as light as air.
It’s a total chocolate fix, having so little else to keep
it afloat... unless you count the 10 eggs, of course. And
if the chocolate element isn’t indulgent enough, consider
the filling of nut butter and whipped cream. There are
many lovely nut butters out there, but my favourite for
this would have to be macadamia butter, to really push
us over the edge! Luckily, life always seems to offer
up plenty of reasons to celebrate.Maggie BeerNutrition
Dark chocolate is rich in polyphenol
antioxidants, particularly catechins and
procyanidins, and these have antioxidant
and anti-inflammatory properties that are
good for your blood vessels. Chocolate
also provides you with iron, manganese
and magnesium.
MAGGIE BEERshares a delectable
treat – and it’s good for you, too!PICTURES: © DRAGAN RADOCAJ