This brilliant cake is from Lizzie King's book 'Lizzie Loves Healthy Family Food'. It replaces sugar with honey and is slathered in a refined sugar-free frosting made with cacoa powder, whipped coconut milk and maple syrup. We think it's a beauty.
200g dark chocolate (70% cocoa solids)
pinch of sea salt
415g tin chestnut purée
400ml tin coconut milk, chilled in advance
2 tbsp maple syrup
4 tbsp cacao powder
handful of fresh raspberries and blueberries
TAKES 50 MINUTES
1. Preheat the oven to 180°C/350°F/Gas mark 4. Line a 23cm-springform cake tin with baking paper.
2. Place the chocolate, butter and sea salt in a heatproof bowl suspended over a pan of simmering water (make sure the bowl isn’t touching the water). Allow to melt gently, then remove from the heat.
3. Place the chestnut purée into your food processor and add the eggs and honey. Blitz to form a smooth purée. Tip the mixture into the melted chocolate and combine.
4. Pour into the prepared cake tin and bake for 35-40 minutes, until the cake looks glossy and with only a slight crack on top.
5. Meanwhile, make the frosting. Remove the coconut milk from the fridge and pour the watery liquid into a small jar to use for smoothies or sauces at a later date. Scrape the thick white solids into a bowl along with the maple syrup and cacao powder. Use an electric whisk to beat the mixture until light and billowy. Leave in the fridge to firm up.
6. Once the cake has cooled completely, spread the frosting in an even layer over the top and stud with the berries.