AVOCADO OIL AND HEMP CHOCOLATE CAKE
- 4 eggs
- 1/2 cup Omega NZ Avocado Oil
- 1/2 cup hemp seed milk
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 3 tsp baking powder
- 1/2 cup cacao powder
- 2 1/2 cups almond meal
- 1/4 cup new hemisphere™ Hemp Protein
- 1/4 cup new hemisphere™ Hemp Seed Flour
- 250 g good quality dark chocolate (at least 70% cacao)
- 250 ml cream
- Pinch sea salt
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, hemp seed milk, maple syrup, and vanilla extract. Whisk to combine.
Add the baking powder, cacao powder, almond meal, new hemisphere™ Hemp Protein and Hemp Seed Flour. 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.
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.
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.
I used Lindt 70% cacao dark chocolate for the chocolate ganache.
You can substitute cocoa powder for cacao powder.