cake · pudding · quick and easy · recipes

The Midnight Cake

Serves 8 to 10

120g dark chocolate, (85% preferably)
125g unsalted butter
10 tbsp Splenda
3 large eggs
60g cocoa powder
6 tbsp ground almonds
1/2 tbsp coconut flour
1 1/2 tsp baking powder
1/2 tsp salt
3 tbsp double cream
1 tbsp almond extract
100g pitted cherries
White chocolate stars to decorate

Preheat the oven to gas 4/180c/350f
Line a large loaf tin with greaseproof paper

Melt the chocolate and butter then add the splenda and eggs whisk with an electric hand mixer.
Then add the cream and almond extract, combine well.
Mix the cocoa powder, coconut flour, ground almonds and baking powder together and then add to the wet ingredients.
Mix gently until a batter forms. Pour into the loaf tin and then place the cherries on top. Press them down gently into the batter.
Bake for 50 minutes.
Allow to cool before decorating with a few tiny white chocolate stars.
Store in an airtight container for up to 4 days

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