This cake is different. It has no butter. It is not dripping in chocolate and it is packed full of fibre. But don't let this description put you off. The addition of prunes gives the cake a wonderful moist texture not dissimilar to a mud cake.
Lately, I have been on a bit of a health kick, I had a small health scare which begun late last year, and saw me end up in the emergency department of Hobart hospital on New Years Eve. Luckily I was out in time to make it to an amazing dinner at Garagistes which we had pre-booked months before. Carry forward a few months, another trip to emergency, and many tests and I am happy to report I am fighting fit. I have even started my running program again which I had to put on hold late last year.
Now, weight loss is a tricky entity, often associated with bland food, portion control and going without. This cake fits in nicely with a healthy eating plan. Usually, if one puts weight loss and chocolate cake in the same sentence you are sure to hear gasps of disbelief, see eyes rolling and hands on hips. Well, I can attest that the week I made this cake I actually lost 1.1 kilograms. So forget that old adage. You can have your cake and enjoy every bite of it!
Healthy Chocolate Cake
( An original recipe by The Food Mentalist)
1 cup chopped pitted prunes ( I prefer to buy ones without preservatives)
180g brown sugar
50g Dutch cocoa powder
80g dark chocolate ( the best you can afford 70%)
1/2 vanilla bean pod scraped or 1/2 tsp vanilla essence
3 small eggs
150ml skim milk
50g plain flour ( substitute with almond meal for gluten free version)
2 tsp icing sugar ( for dusting)
1 tsp cocoa powder (extra)
Cooking spray or butter for greasing
Creme Fraiche ( to serve - optional)
first preheat oven to 180'C. Spray/grease a 20cm round cake tin and line the base with baking paper.
Place cocoa, prunes, vanilla, milk and half the brown sugar in a bowl of a food processor and blend until smooth.
Melt dark chocolate in a double boiler or in bowl over pot boiling hot water, set aside. Beat eggs and remaining brown sugar in a bowl until pale and creamy. Gently stir in prune mixture using a metal spoon. Next fold in sifted flour. Finally, stir in melted chocolate and transfer cake mixture to the prepared tin.
Bake for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Cool in tin before turning out the cake and dusting it with icing sugar and cocoa powder.
I serve mine with a little creme fraiche. It adds something extra to the cake and helps to break down the sweetness.
What are your thoughts about eating healthy alternatives?