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.

Chocolate Hazelnut Cake

Cake
2 eggs
1⁄2 cup (125 ml) rice bran oil
1⁄2 cup (150 g) honey
1⁄2 cup (125 ml) orange juice
3⁄4 cup (80 g) hazelnut meal
1 cup (160 g) wholemeal (whole wheat) self-rising flour
1⁄3 cup (35 g) finely grated 70% dark chocolate

Icing
70g 70% dark chocolate
1 tablespoon honey
2 teaspoons rice bran oil
Hazelnuts for decorating

Preheat oven to 160°C (315°F) fan-forced.

Whisk together eggs, oil, and honey. Add orange juice. Mix in hazelnut meal and flour until combined. Add grated dark chocolate and mix.

Grease a 20 cm round tin with oil and line the base with baking paper. Pour in mixture and bake for 35 to 40 minutes.

Allow to cool for 20 minutes before removing and leaving to cool on a cake rack.

When cake has cooled prepare icing. Melt chocolate and stir in honey and oil. Mix until honey is dissolved. Use a blunt knife to ice the top and sides of the cake.

Decorate with hazelnuts.

These recipes (also see recipe for Flourless Chocolate Cake) are from Rose’s ebooks
Have Your Cake and Home Cooking for Kids both available from Amazon.com.