Donna Hay's flourless cacao cake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s flourless cacao cake By You Magazine - October 7, 2018 Cakes like this flourless cacao cake give treats a clever superfood boss. Rapadura sugar (also known as panela) is a whole cane sugar made using a process that retains more vitamins and minerals. Find it at health stores and online. From Modern Baking by Donna Hay SERVES 6-8 250ml melted coconut oil 100g raw cacao or cocoa powder, plus extra for dusting 175g rice malt syrup 6 medium eggs, separated 200g coconut sugar or rapadura sugar (see above) 120g ground almonds 1. Preheat oven to 180C/ gas 4. Line a 22cm round springform tin with nonstick baking paper. Place the coconut oil, cacao and rice malt syrup in a small saucepan over medium heat and cook, stirring, for 2-3 minutes or until smooth. Set aside to cool. 2. Place the egg yolks and half the sugar in the bowl of an electric mixer and whisk for 2 3 minutes or until thick and pale. Add the cacao mixture and gently fold to combine. Add the ground almonds and mix to combine. 3. Place the egg whites in a clean bowl of the electric mixer and whisk until stiff peaks form. Gradually add the remaining sugar and whisk until thick and glossy. 4. Add the egg white mixture to the cacao mixture and gently fold until combined. Pour into the tin and bake for 25 minutes or until firm at the edges but with a slight wobble in the centre. Allow to cool a little in the tin before refrigerating for 2-3 hours or until chilled. 5. Remove from the tin and place on a cake stand or serving plate. Dust with extra cacao to serve. Modern Baking by Donna Hay will be published by Fourth Estate on 18 October, price £30. To pre-order a copy for £24 (a 20 per cent discount) until 21 October, visit mailshop.co.uk/books, or call 0844 571 0640; p&p is free on orders over £15. Donna’s TV series Basics to Brilliance Kids continues on UKTV until 26 October; to be followed by Basics to Brilliance later in the year. To mark the publication of Modern Baking, she will be in London at the end of October for events at Fortnum & Mason (fortnumandmason.com for details) and The Soho Hotel (firmdale.com for details). And you can catch Donna on BBC Saturday Kitchen on 3 November. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved