Chocolate lovers unite – I guarantee you will not be disappointed with this cake! And as Chocolate Fudge Cake goes you are probably not going to get a more nutritious one that this.
I adapted this recipe from a book called The Paleo Primer which is written by Keris Marsden and Matt Whitmore, the lovely people behind Fitter Food. I wanted to make it lower in sugar and dairy free so I omitted the maple syrup and butter and opted to use Xylotol and coconut butter instead. Xylotol is a natural sweetener that you can buy in all the main supermarkets now.
Chestnuts are (unlike other nuts and seeds) low in calories and fat but packed with minerals, vitamins and nutrients. They are also good sources of fiber and protein.
High in Vitamin C, B-complex vitamins, folates, iron, calcium, magnesium and zinc as well as giving you that chocolate hit, I actually think we should rename this PMT cake! And make it available on prescription for that time of the month!
This cake can be eaten warm but I recommend eating it from the fridge when it will take on its melt in the mouth fudgey texture.
This recipe is:
Serve with Greek or Coyo (coconut milk) yogurt and berries for a chocolatey, creamy, fruity delight
Too simple to life hack! Apart from ask where the chestnut puree is in the supermarket as it took me the best part of a day to find!
You will likely buy a 2 x 150 g bars of chocolate so you have 50g left. Chocolate stores well so save it for your recipe next time and then you only need to buy one bar.
Paleo, Gluten Free, Dairy Free, Grain Free, Low Sugar Chocolate Chestnut Fudge Cake
- 200 g 70% dark chocolate
- 125 g butter or coconut butter
- 2 tbsp Xylotol
- 1 x 200g sachet of chestnut puree (I buy mine from sainsburys)
- 6 eggs
- Heat the oven to 180 c and grease an 11″ by 8″ (or similar) tin.
- Break the chocolate into squares and put in a bowl or jug with the butter
- Microwave on low until they have both melted
- Meanwhile put the eggs and chestnut puree into a bowl and whisk with an electric whisk
- Add the xylotol and chocolate mixture and whisk again.
- Pour into a greased tin and bake in the oven for 30 – 35 minutes
- Once cool, slice into squares in the tin, cover with clingfilm and refrigerate
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