If you are intending to use dried beans, soak 1 cup in plenty of water overnight. Tip out the soak water. Put the beans into a saucepan with fresh water, and bring to the boil. Turn the heat down, and cook for 20 minutes or until cooked.
85g White Chia Seed 1 cup Water 200g Dark Chocolate, broken into pieces 125g Unsalted Butter 5 large eggs, separated 175g ground Hazelnuts or Almonds 210g Sugar (I used rapadura)
Preheat oven to 180ºC. Grease and line a 22cm springform pan.
Melt butter and chocolate in a heatproof bowl over a pan of simmering water. Allow to cool.
Soak Chia Seeds in water for 15 minutes.
In a medium bowl, beat egg whites and 1/3 cup of the sugar until soft peaks form.
In a large bowl, beat the remaining sugar and egg yolks.
Using a metal spoon, fold into the egg yolk mixture the cool chocolate mixture.
Next fold in the hazelnuts or almonds and chia seeds.
Finally fold in the egg white mixture.
Pour mixture into the pan. Bake for approx. 50 minutes. Allow to cool, then remove from the pan. Decorate with icing sugar or melted chocolate.
Method • Preheat oven to moderate - approx 180°C (355°F) • Brush 20cm (8") round cake tin with oil. Line base with baking paper. • Place dark chocolate and butter in bowl; stand over pan of simmering water until mixture is smooth. • Allow to cool slightly. Beat eggs and castor sugar in a mixing bowl for 6 minutes. The mixture should be thick and pale. • In portions, alternately, lightly fold chocolate mix and almond meal into the egg mixture; spoon into the tin and bake for 25 minutes. • Cool in tin for 10 minutes turn on to a wire cooler. • Dust with cocoa and icing sugar. Serve with berries and cream.
Neil used the dark rapadura chocolate we sell here at the shop. It was so good!
Black Sapote Honey Cake
INGREDIENTS
300ml pulp of black sapote (cut in half and twist open, remove the seeds and simply scoop out of the skin) ½ cup butter 1 cup honey 1 teaspoon vanilla essence 3 eggs - separated 1 ½ cups wholemeal flour ½ teaspoon bicarbonate of soda 2 teaspoons baking powder ½ teaspoon salt 2 teaspoons cinnamon 1/3 cup powdered milk
METHOD
Grease a 20cm cake tin, line the base with greaseproof paper.
Sift the flour and the rest of the dry ingredients together. Using clean beaters, beat the whites well until stiff. Cream the butter, honey and vanilla together. Add the egg yolks and sapote, and mix together. Add the dry ingredients gradually to the butter mix. Carefully fold in the egg whites 1/3 at a time.
Bake for 45 minutes at 180 degrees. Turn out of the tin to cool.
Enjoy as it is, or with a dollop of cream or ice cream!
