Dark Chocolate & Almond Cakes ~ Dairy, Sugar & Gluten Free

Makes 4

Ingredients

Cakes

60g LunaOlivo Mission Olive Oil

60g Rich Sweet Freedom or Dark Agave Nectar

25g Rice Flour

15g Cocoa Powder

½ Tsp Baking Powder

Pinch of Sea Salt

25g Soaked Ground Almonds*

20ml Almond Milk*

1 Medium Egg

½ Tsp Almond Extract

20g Dark Chocolate (70%)

Chocolate & Almond Topping

90ml Almond Milk

75g Dark Chocolate (70%)

25g Rich Sweet Freedom or Dark Agave Nectar

¼ Tsp Almond Extract

20g Flaked Almonds, lightly toasted & roughly chopped

To Decorate

50g Dark Chocolate (70%) 

*Almond Milk & Soaked Ground Almonds

Pour 125ml of boiling water over 25g ground almonds.  Leave to infuse for 15-30 minutes and then blend until smooth and creamy.  Set a fine sieve over a jug and strain the liquid.  Use the soaked ground almonds and almond milk as directed in the recipe.

Preheat the oven to 170℃ /Fan 150℃.

Line 4 ring moulds (7cm (2¾") in diameter and 3.5cm (1¼") high - see bottom of page) with strips of non stick parchment, make sure the parchment is slightly higher than the rings and place them on a baking tray also lined with parchment.

Melt the dark chocolate in a bowl sat over a pan of just boiled water.

Mix together all the remaining ingredients until it forms a smooth batter.  Finally, stir in the melted chocolate.  Divide the mixture between the 4 ring moulds and bake for 15-20 minutes or until a skewer inserted in the centre comes out clean.

Place the tray on a cooling rack and leave to cool, keeping the rings on the cakes.

To make the topping, pour the almond milk and Sweet Freedom into a pan, stir, place over a moderate heat and bring to the boil.  Take off the heat and stir in the chocolate until a thick glossy sauce forms.  Stir in the almond extract and chopped almonds.  Leave to cool and thicken slightly before spooning over the cakes.  Leave for several hours, or overnight, to set.

Melt the chocolate for the decorations, as above, leave to cool slightly and then pipe 4 flower shapes (plus a couple extra in a case of breakages!), or any other shape you prefer, onto non stick parchment.  Spread the remaining chocolate onto a a board or marble/granite slab in a thick layer.  This will be used to make the chocolate shavings to go on top of the cakes.  Leave in a cool place to set (don't refrigerate though).

To serve.  Carefully remove the rings from the cakes and peel away the strips of parchment. Make chocolate shavings by pulling a sharp knife across the flat piece of chocolate, gently shaving flakes of chocolate off.  Sprinkle these over the chocolate cakes and top each one with a chocolate flower.