Flourless chocolate cake has always been a favourite amongst the family. I’ve made several versions of this cake (often with raspberries or mixed berries, sometimes with olive oil instead of butter) but this recipe is by far the easiest and always works well. With cherries and a little spice it’s a beautiful dessert for this festive time of year. I love using a mix of hazelnut and almond meal as it gives this cake a subtle hazelnut flavour that reminds me of the chocolate hazelnut Swiss Christmas biscuits my mum makes. However using either almond or hazelnut meal is just as nice.
These fudgy little balls are firstly SO easy and quick to make, all you need is a bowl, fork and spoon, and only four ingredients. Secondly, they are delicious raw but when frozen also make a nice chilled snack (when taken from the freezer and allowed to defrost a little they’re chewy and almost caramel like). One or two make an energising and nourishing ‘pick me up’ snack. Roll and dust them in whatever you like best – cacao, cocoa powder, sesame seeds, cinnamon and/or coconut all work well. If you love bananas and peanut butter (or any other nut butter) these are really worth a go!
Recently I was surprised with this beautifully decorated cake. It was a birthday gift from my partner who rarely bakes so I couldn’t help but take a few photos (before I eagerly asked to try it right away). After tasting it, totally adoring it and finding out that he had followed a Donna Hay recipe however had made a few sneaky (and while risky well worth it) adjustments, I couldn’t not share the recipe. If you’re a fan of light yet super lemony lemon cakes I highly recommend trying it!