Photo by Chris Court, William Meppem
Raw cacao powder retains a higher portion of nutrients than more common cocoa powder, which is usually heated during manufacturing. Swap the almond meal here for hazelnut meal, if you prefer.
Recipe information
Yield
Serves 10–12
Ingredients
200g (about 14 tablespoons) unsalted butter, chopped
3/4 cup (75g) raw cacao powder, plus extra for dusting
6 eggs
1 1/4 cups (220g) brown sugar
1 cup (120g) almond meal (ground almonds)
Preparation
Preheat oven to 160°C (320°F). Lightly grease a 22cm springform cake tin and line with non-stick baking paper. Place the butter and cacao in a saucepan over low heat and stir until smooth. Place the eggs and sugar in the bowl of an electric mixer and beat until doubled in volume. Add the cacao mixture and almond meal and gently fold to combine. Pour into the tin and bake for 35–40 minutes or until just set. Allow to cool in the tin. Turn out and dust with extra cacao to serve.
From Life in Balance: A Fresher Approach to Eating © 2016 by Donna Hay. Reprinted with permission by HarperCollins Publishers.
Buy the full book from HarperCollins or from Amazon.
Recipe notes
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