Healthy Ingredients, Traditional Taste
of four and expert on healthy home cooking, Emily Rose
developed this recipe as a healthier version of traditional
favorite without sacrificing flavor or texture. To do this
she turned her kitchen into a laboratory and recruited her
kids as kitchen hands and taste testers. Instead of butter,
refined sugar, and white flour, she uses rice bran oil, raw
honey and whole wheat flour.
Flourless Chocolate Cake
4 eggs, separated
1⁄2 cup (125 ml) rice bran oil
160g 70% dark chocolate
2⁄3 cup (190 g) honey
1 1⁄2 cups (165 g) almond meal
Preheat oven to 160°C (315°F) fan-forced.
Beat egg whites until stiff.
In a separate bowl beat egg yolks and oil together. Melt
chocolate and mix honey into chocolate until honey is
dissolved. Add chocolate mixture to egg mixture and beat.
Mix almond meal into chocolate mixture, and then gently fold
in egg whites until completely combined.
Grease a 25 cm springform tin with oil and line base with
baking paper. Pour in mixture and bake for 35 minutes.
Leave to cool in tin for at least 20 minutes. Remove and
cool on a cake rack (run a knife around the outside of the
cake to loosen it from the tin before removing).
Serve with fresh raspberries.
Hint: For a more professional look when entertaining
guests, dust the cake with Dutch cocoa.
These recipes (also see recipe
Chocolate Hazelnut Cake) are from Rose’s ebooks
Have Your Cake
and Home Cooking for Kids both available from Amazon.com.