Flourless Chocolate Berry Fudge Cake
If you’re a fan of chocolate cake, brownie and fudge and dream of all three combined, then you will LOVE this cake.
Similar to an undercooked brownie, the cake is dense, moist and has an intensely chocolatey gooey centre with a slightly crunchy top. It’s my go-to cake for birthdays, afternoon tea, or a Sunday afternoon treat.
I’ve also mixed things up by using fresh figs instead of raspberries.
Ingredients
Coconut oil, butter or ghee for greasing cake pan (if not using silicone bakeware)
100g dark chocolate (85% cacao), chopped into even-sized pieces (or make your own dark chocolate)
½ cup coconut oil
¼ cup raw cacao powder
3 eggs, whisked
1 teaspoon ground cinnamon
Pinch of sea salt
½ cup honey, maple syrup or rice malt syrup
1 punnet fresh raspberries
Method
Preheat the oven to 200°C/400°F
Grease a 20cm spring-form tin generously if not using silicone bakeware.
Melt coconut oil and blocks of chocolate in a stainless steel mixing bowl over a bowl of hot water and stir until smooth and combined.
Add cacao, cinnamon, salt, honey and eggs to the chocolate/oil mixture and whisk until smooth batter forms.
Gently stir through raspberries, reserving a few for decorating cake.
Pour batter into pan and level out with a spatula. Top with extra raspberries.
Bake for 25 minutes, until the centre looks just firm. Set aside to cool before removing from the pan.
Dust with sifted cacao powder.
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