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    chocolate ripple cake

    Chocolate Ripple Cake: No added Sugar, Cream, Flour, Butter or Gluten

    Chocolate ripple cake is an old favourite of mine. With this chocolate ripple cake I have replaced the biscuit layers with chocolate mud cake made from dates, coconut, eggs and dark chocolate. The cream has been replaced with ricotta cheese and has been sweetened with stevia.

    INGREDIENTS

     

    •  4 eggs
    • 2 tbs flaxseed meal 4
    • 6 squares of dark chocolate
    • (70% or better)
    • 2 cups of desiccated coconut – finely blended into powder
    • 500g of ricotta cheese
    • 2 handfuls of dates
    • 2-3 tsp of vanilla essence
    • 6-8 stevia tabs
    • 1 cup of hot water
    • 2 tsp of baking soda

    Method

    FOR CHOCOLATE CAKE

    • Pre-heat oven to 180 dg
    • Crack two eggs into a bowl and whisk
    • Add all dry ingredients
    • Finely chop dates and add to blender with hot water. Blend dates until it becomes a paste like consistency
    • Add dates to bowl
    • Melt 6 squares of dark chocolate and add to bowl
    • Add 1 tsp of vanilla essence
    • Taste test the mixture, if not sweet enough add stevia
    • Pour mixture into a baking tray lined with baking paper and bake for 20 minutes
    • While chocolate cake is baking, prepare ricotta mixture

    RICOTTA MIXTURE:

    • Crack two eggs and separate the yolks and whites. Place the yolks in one
    • bowl and whites in another bowl.
    • Add two stevia tabs to the egg yolks and with a high speed beater, beat until the yolks are a thick texture and pale in colour. Then add the yolks to the ricotta
    • Add vanilla essence to the ricotta and beat for 30 seconds
    • Using the high speed beater, beat the egg whites until they rise and are fluffy
    • Add the egg whites to the ricotta mixture and fold through with a spatula
    • Check if ricotta mixture is sweet enough, if not add extra stevia or vanilla essence
    • Place ricotta mixture in the fridge
    • Remove cake from oven and also remove from cake tin and place on a plate or wire rack
    • Once cake is cool, slice across ways along the middle of the cake to make two layers
    • Use a long knife or spatula to remove the top layer and place on another place. Be careful not to crack the top layer
    • Cover the top of the bottom layer with ricotta, then carefully place the next layer on top
    • Then cover the entire cake with ricotta
    • Store in the fridge until you are ready to serve
    • If you are short on time you can place in the freezer for 10 minutes for the ricotta to harden then serve