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Prep 30min (+cooling and standing time)Bake 40-45minMakes 10-12 serves
With an underlying hint of orange and the warm nuttiness of roasted walnuts, this divine cake completely delivers when it comes to a rich, decadent and utterly satisfying chocolate cake. Gluten-free chocolate cakes have been widely adapted as the Passover dessert of choice, and with the absence of dairy, this one is also appropriate to serve following a meat-based main course.
75g (⅔ cup) Dutch cocoa powder, sifted 165ml (⅔ cup) boiling water 200g walnuts, toasted 1 teaspoon gluten-free baking powder 4 x 59g eggs, at room temperature 220g (1 cup, firmly packed) brown sugar 200ml light olive oil, plus extra to grease 1 teaspoon natural vanilla essence or extract 1 tablespoon finely grated orange zest
Preheat oven to 170°C (150°C fan-forced). Grease a 20cm springform tin with extra oil and line the base with non-stick baking paper.
Place the cocoa in a medium heat-proof bowl and gradually stir in the boiling water until smooth. Set aside to cool.
Process the walnuts in a food processor until finely ground. Transfer to a medium bowl and stir in the baking powder until evenly combined.
Use an electric mixer with a whisk attachment to whisk the eggs, sugar, oil and vanilla on high speed for about 5 minutes or until thick and paler in colour. Add the cocoa mixture and whisk until just combined. Add the walnut mixture and orange zest to the chocolate mixture and whisk on low speed until just combined.
Pour the mixture into the prepared tin and bake in preheated oven for 40-45 minutes or until wet crumbs cling to a skewer inserted into the centre of the cake. Cool the cake in the tin sitting on a wire rack (this will take about 2 hours).
To make the Coconut Ganache, place the chocolate in a heatproof bowl. Heat the coconut milk in a small saucepan over medium heat, stirring occasionally, until it just comes to a simmer (do not boil). Pour over the chocolate and set aside for 1 minute. Stir until the chocolate melts and the mixture is smooth, well combined and glossy. Set aside at room temperature, stirring occasionally, until the ganache thickens to a thick spreadable consistency.
Remove the cake from the tin and place on serving plate. Spoon the ganache over the cooled cake and use the back of a spoon to spread. Set aside for 30 minutes or until the ganache sets. Serve in wedges.
This cake will keep in an airtight container at room temperature (in a cool spot) for up to 5 days.
Chocolate buttercream 125g butter, at room temperature 185g (1½ cups) icing sugar, sifted 2 tablespoons cocoa powder, sifted
Preheat oven to 180°C (160°C fan-forced). Grease a square 20cm cake tin with melted butter and line the base with non-stick baking paper.
Combine the butter, sugar and milk in a medium saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture is combined (see Baker's Tips). Remove from heat and use a fork to whisk in the eggs and vanilla.
Sift together the flour, cocoa powder and baking powder into a large bowl. Stir in the coconut. Add the butter mixture and use a balloon whisk to stir until just combined.
Spoon the mixture into the prepared tin and use the back of a metal spoon to smooth the surface. Bake in preheated oven for 30-35 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand in the tin for 5 minutes before turning onto a wire rack to cool (this will take about 1½ hours).
To make the Chocolate buttercream, use an electric mixer to beat the butter, icing sugar and cocoa powder in a medium bowl until pale and creamy and it is a smooth spreadable consistency. Spread the cooled cake with the buttercream and cut into portions to serve.
Don’t overheat the butter mixture – as soon as the butter melts and the sugar has dissolved, remove it from the heat.
This cake will keep in an airtight container at room temperature in a cool spot for up to 3 days.
Preheat oven to 160°C (140°C fan-forced). Grease a 16cm x 26cm shallow slice tin with coconut oil and line the base and long sides with one piece of baking paper.
Place the dark chocolate and coconut oil in a medium heatproof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water). Stir occasionally until chocolate and coconut oil melt and the mixture is smooth. Remove bowl from the saucepan.
Add the sugar, eggs, coconut milk and vanilla to chocolate mixture and use a balloon whisk to stir until well combined. Sift together the cocoa powder, coconut flour and baking powder into a bowl, add the almond meal and stir to combine. Add to chocolate mixture and stir with a spatula until just combined. Add the frozen raspberries and fold gently until just combined.
Pour mixture into prepared tin and use the back of a metal spoon to spread evenly. Bake in preheated oven for 35 minutes or until moist crumbs cling to a skewer inserted in the centre. Cool in tin and then chill for at least 1 hour (see Baker's Tips).
Remove brownie from the tin using the baking paper to carefully lift it out. Cut into portions and serve dusted with icing sugar, if desired.
These brownies are a little more fragile than normal fudge brownies and will be easier to cut if you chill them for at least an hour before removing from the tin to cut.
These brownies will keep in an airtight container in the fridge for up to 5 days. Serve straight from the fridge or stand at room temperature for 30 minutes before serving.
This recipe was originally published in Anneka's SBS Food online column, Bakeproof: Coconut.
This banana bread is heaven. The addition of coconut oil adds a wonderful richness and heavenly aroma that you won’t be able to resist. This loaf also keeps well and becomes more moist and flavoursome with time, so try not to eat it all at once! It's wonderful served on its own or toasted and spread with butter or ricotta and drizzled with honey.
Melted coconut oil, to grease 240g (1½ cups) wholemeal spelt flour 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 70g (1 cup) shredded coconut 100g (½ cup) coconut oil, at room temperature 180g (1 cup) coconut palm sugar 1 egg 2 large (about 200g each) very ripe bananas 130g (½ cup) Greek-style natural yoghurt
Preheat oven to 180°C (160°C fan-forced). Grease a 21 x 10.5cm (base measurement) loaf pan with the melted coconut oil and line the base and two long sides with one piece of non-stick baking paper.
Sift together the flour, baking powder and bicarbonate of soda into a large bowl, returning any husks to the flour mixture. Stir in the coconut.
Use an electric mixer to beat the coconut oil and sugar in a mixing bowl until well combined (it will look like wet sand). Add the egg and beat well, scraping down the sides of the bowl if necessary. Mash the bananas, add to the coconut mixture with the yoghurt and beat until well combined. Add the dry ingredients and beat on low speed until just combined.
Pour the mixture into the prepared tin. Use the back of a spoon to smooth the surface and then tap the tin lightly on the benchtop to settle the mixture. Bake in preheated oven for 45-50 minutes or until golden brown and a skewer inserted into the centre comes out clean. Stand in the tin for 5 minutes before turning onto a wire rack to cool. Serve in slices.
This banana bread will keep in an airtight container at room temperature for up to 4 days.