It’s that time of year again – birthday caaaakkkee!
This year I had a long bank holiday weekend to celebrate, which meant lots of time to bake. I ended up making three different cakes and a batch of cookies (see picture below), but this was by far my favourite. The recipes for the others will follow soon 🙂
Ingredients
-1 tin unsweetened chestnut purée
-1 bar dark (80%) chocolate
~40g cacao powder
-1 large egg
-1/2 cup egg white
-1 tbsp coconut oil
~80g protein powder (I used Protein Pow pea mix)
-1-2 tbsp Manuka honey (add more or less, to taste)
-20g coconut flour
-4 tbsp rum (optional!)
-3 medium figs, sliced (to decorate)
-1 tsp baking powder and 1/2 tsp baking soda
-dried flowers to decorate
-1/2 tin coconut cream (from coconut milk left in the fridge)
(-a little almond milk, if required)
Method
For the sponge base, I mixed together the pea mix, whole egg, half of the cacao powder, half of the chocolate (melted), 1/2 tbsp coconut oil, half the manuka honey, rum, coconut flour, baking soda and baking powder. I poured into a 9-inch cake tin (I added a small amount of almond milk to loosen it to pouring consistency), and baked for around 20 minutes at 160 degrees C.
Once baked and cooled, I started to make the truffle topping by hand whipping the chestnut puree, coconut milk, a little honey and the rest of the cacao and melted chocolate. I used an electric whisk to create stiff peaks with the egg whites, which I then folded in to the chestnut/cacao mixture. I poured around 1/3 of this mix on top of the sponge to use as a glue for the base of the figs around the side of the tin, before pouring in the rest.
I left it to set in the fridge overnight before sprinkling with some edible dried flowers. And then devoured a big slice 😀
