Even though I am working this Sunday, something that happens very rarely, I am not going to let it make me sad seeing as it is my favourite day of the week. I thought I would share a truly scrumptious recipe with you, which you could try on this relaxed day. Where I work we sell this amazing chocolate orange truffle cake, which I am completely addicted to, so I have wanted to replicate it for so long. I don’t think it is the flavour so much that I love but more the rich and gooey texture. It is something that massively strays away from the traditional sponge and methods of baking, yet I feel like it is something that will become much more enjoyed over the next few years. I combined two of my favourite flavours, dark chocolate and hazelnut, to create this divine cake. Those two flavours to me are a classic, working so beautifully together to create something indulgent and not too sweet. Without the addition of layers and layers of icing, this cake is something a little more bearable, however don’t be fooled – even the biggest pig in the family will struggle with more than one slice. 
Now the special thing about this cake, to me anyway, is the fact that it is gluten and dairy free. Originally I was going to use butter, although then decided to use coconut oil and avocado spread. It works beautifully, and to be honest you wouldn’t even notice unless I had told you. I didn’t do it to be healthy, my pure intentions were just to use ingredients that I knew would work best for this style of baking. To create the gooey and truffle texture, you don’t need the butter nor flour. I am all in favour of traditional ingredients, and use so much butter in everything I cook, but in all honesty this cake just wouldn’t work if I added such ingredients. It has a balance between being light and being totally rich; I cannot even explain it.. you just need to try it! 

Dark Chocolate & Hazelnut Truffle Cake
Prep Time: 15 mins
Cooking time: 35-40 mins
Level: Easy-Middle
Ingredients (6 muffins)
125ml coconut oil // 50g avocado spread // 400g dark cooking chocolate // 3 eggs // 5tbsp hazelnut syrup // 200g ground almonds // 400g sugar // 1 small avocado 
*I used large muffin cases, so if you are using normal cases you could probably make about 8. 

Pre-heat the oven to 200 degrees, 180 fan. Grease an 18cm cake tin. 
In a large saucepan, on a medium low heat, melt down the coconut oil and avocado spread. Get it to the point where it is bubbling, then add the dark chocolate. The dark chocolate needs to be separated into chunks before it goes in. Keep on the heat until the whole mixture has melted together and you are left with something extremely glossy and beautiful. Transfer the pan to a chopping board and leave to cool. Keep stirring the mixture and blow into it so that it cools down more quickly. It doesn’t need to be stone cold, but just on the warm side. 
Next, add the crushed avocado and sugar. Mix together thoroughly so there are no lumpy avocado pieces. Then, add the eggs and hazelnut syrup. Mix together completely so that the eggs can bind the ingredients together. Finally, add the ground almonds and give one thorough final mix. 
Empty the cake batter into the cake tin, making sure it all goes in. It will probably go to the top of the cake tin, which is fine as it shouldn’t really rise. 

Bake the truffle cake for 40-45 minutes. When it is cooked it should have a few cracks on the top, and should feel firm. If you run a cake tester stick through it, it should still be a little gooey as that forms the truffle texture when it cools. 
Leave to cool for about an hour, then sprinkle with cocoa and top with your favourite berries. 

– happy Sunday – 


This recipe is entirely my own. 

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