Food & Wine
Sugar-free chocolate coconut and raspberry gateaux
Another winner from Carolyn Hartz's Sugar Free Baking cookbook, this sugar-free chocolate coconut and raspberry gateaux is the perfect way to end a meal.
Serves: Eight to 10
Ingredients:
Gateaux
- Butter or oil, to grease
- 250g raw almonds, ground
- 80g shredded coconut
- 4 large eggs
- 100g natural sweetener
- Pinch of salt
- 20g cacao powder or good quality cocoa
- 150g coconut oil, melted
- 100g fresh or frozen raspberries
Dairy-free ganache
- 3 ripe avocados
- 100g coconut oil, melted
- 60g cacao powder or good quality cocoa
- 75g natural sweetener
- 1 teaspoon pure vanilla extract
- 250g fresh raspberries, to decorate
- Sugar free dark chocolate, shaved or grated, to decorate
- Powdered natural sweetener for dusting
Method:
- To being, preheat oven to 160°C/140°C fan-forced.
- Brush 4 × 17cm spring form cake pans with butter to grease. Line with baking paper.
- Combine the ground almonds and coconut in a large bowl, then set aside.
- Place the eggs, natural sweetener and salt in a clean bowl and using an electric beater on high speed, whisk until pale. Add the cacao and beat on slow speed until combined. Gradually add the coconut oil and beat on medium speed.
- Add the ground almond and coconut mixture and fold into the egg mixture to combine.
- Pour a quarter of the cake mixture into each cake pan. Then place a quarter of your raspberries (25g) into each pan and push down into the cake mixture.
- If you only have a couple of pans, bake one or two cakes at a time until you have four layers.
- Bake 15 minutes or until a skewer inserted into the centre comes out clean with a few crumbs. Cool for 10 minutes in the pan then turn onto wire racks to finish cooling.
- To make the diary-free ganache, simply process all ingredients until smooth and shiny.
- To assemble, use a quarter of the ganache and spread over the first cake layer, top with 50g raspberries. Add the second cake layer, use a quarter of the ganache and spread over the second cake layer, top with 50g raspberries, repeat for the 3rd layer.
- Top with the 4th layer, cover with remaining ganache and decorate with the remaining 100g raspberries. Before serving, dust with powdered natural sweetener.
- Finish with shaved or grated chocolate.
Mmm, have you ever tried a recipe like this?
Recipe and image courtesy of Carolyn Hartz's Sugar Free Baking cookbook.
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