A delicious chocolate fruit cake, full of beautiful flavours and rich aromas
Preheat the oven to 170C. Grease and line a springform cake tin.
In a small saucepan on low heat, melt the coconut oil and cacao melts together.
In a large bowl combine all other ingredients together and add the melted cacao mixture, stirring through evenly.
Pour the cake mixture into the cake tin, spreading evenly. Press the extra silvered almonds on top of the cake.
Cover the top with alfoil and place in the oven to bake for 40 minutes.
Remove the alfoil from the top of the cake and continue to cook for a further 15-20 minutes or until cooked through and still moist.
Remove from the oven and allow to cool to room temperature.
Cut into slices and serve plain or with fresh whipped cream or yoghurt.
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Ingredients
Directions
Preheat the oven to 170C. Grease and line a springform cake tin.
In a small saucepan on low heat, melt the coconut oil and cacao melts together.
In a large bowl combine all other ingredients together and add the melted cacao mixture, stirring through evenly.
Pour the cake mixture into the cake tin, spreading evenly. Press the extra silvered almonds on top of the cake.
Cover the top with alfoil and place in the oven to bake for 40 minutes.
Remove the alfoil from the top of the cake and continue to cook for a further 15-20 minutes or until cooked through and still moist.
Remove from the oven and allow to cool to room temperature.
Cut into slices and serve plain or with fresh whipped cream or yoghurt.
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