AVOCADO OIL CHOCOLATE CAKE

Cake

• 4 eggs
• 1/2 cup Omega NZ Avocado Oil
• 1/2 cup H3mp seed milk
• 1/2 cup maple syrup
• 2 tsp vanilla extract
• 3 tsp baking powder
• 1/2 cup cacao powder
• 3 cups almond meal

Chocolate Ganache:

• 250 g good quality dark chocolate (at least 70% cacao)
• 250 ml cream
• Pinch sea salt

Cake

Preheat oven to 160°C Fan forced. Line a 20 cm round springform baking tin.

Whisk the eggs in a medium bowl then add the Omega NZ Avocado Oil, H3mp seed milk, maple syrup, and vanilla extract. Whisk to combine.

Add the baking powder, cacao powder, and almond meal. Fold gently until combined.

Place into the lined baking tin and bake for 45-50 minutes or until a cake skewer or knife inserted into the middle comes out clean.
Cool completely.

To ice, pour a generous amount of chocolate ganache over the cake and allow it to run down the sides. This gives a smooth glossy finish. Chill for an hour or so to set.

Serve with a dollop of plain yoghurt.

Chocolate Ganache

Chop the chocolate up into small pieces.

Heat the cream over a medium heat in a small saucepan. Allow to simmer but do not boil. Remove from the heat.

Add the chopped chocolate and salt. Leave to stand for 3 minutes without stirring.

Stir gently until smooth then pour over cake.

Makes 16 slices.

Notes:

I used Lindt 70% cacao dark chocolate for the chocolate ganache.

You can substitute cocoa powder for cacao powder.