Signature Recipes

Healthy Ingredients, Traditional Taste

Australia-based mom 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 for Chocolate Hazelnut Cake) are from Rose’s ebooks
Have Your Cake and Home Cooking for Kids both available from Amazon.com.