Valentines Day Chocolate Cake with Raspberries and a Passionfruit Ganache
Indulgent delicious and perfect for Valentines day -just a tiny slice will do – this will serve 14
110g light brown sugar or coconut palm sugar
170g gluten free flour
55g coconut flour
1tst bread soda sieved
30gr good quality cocoa powder
150ml butter milk
Line the base of a 23cm springform cake pan with parchment and grease the sides.
Cream the butter and sugar until well incorporated and really soft and smooth
Whisk all the dry ingredients together
Beat the eggs into the butter sugar mix then alternatively add the dry mix and buttermilk until all are totally incorporated
Pour half the mixture into the tin, press the raspberries into the mixture and cover with the rest of the mix
Bake until a skewer comes out clean approximately 40 minutes
Cool a little then remove from the tin and allow to cool completely
Chocolate Passionfruit Ganache
200gr chocolate chopped finely
100ml passion fruit puree
1 gelatine sheet
Bloom the gelatine in cold water
Gently heat the passion fruit puree and add the gelatine and stir to fully combine and make sure there is no trace of the gelatine
Meanwhile heat the cream to just below boiling, pour it and the passionfruit puree mix over the chocolate and stir until it has melted. Cool until it has a thick pourable consistency
Place the cake on a board the size of the base of the cake and place onto the cooling rack which sits on a baking tray. (This will catch any ganache which spills off the cake).
Pour the ganache over the centre of the cake and using a metal spatula gently spread it so that it flows over the cake and covers the sides. Keep pouring a little more until you have the sides fully covered. Let it set in a cool place – not the fridge or it will dull the ganache.