Choc Raspberry Ganache Cake

Choc Raspberry Ganache Cake

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This ‘OMG’ flavoured cake comes directly from the kitchen of The Merrymaker Sisters, Carla and Emma

What an amazing cake to make for a celebration! Maybe a Birthday, an Anniversary, for daylight savings changing, for finding two socks that match, a hair-tie that doesn’t snap or even because the sun rose again! Ha!

Just as a reminder before you dive into this recipe that until the 16th of October there is an amazing opportunity to get over 35 recipe and health eBooks for only $44.95. This cake is amongst the recipes from The Merrymaker Sisters as well as recipes and health expertise from over 30 other health and wellbeing experts.

In fact, over 1000 recipes in total! WHOA. (for only $44.95). Here’s some pics of the recipes you can get!

30 health and wellbeing experts, 35 eBooks. 

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Alice Nicholls recipe eBook food pics

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30 health and wellbeing experts, 35 eBooks. 

Get the Bundle HERE

Now, over to you Carla and Emma!


 

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choc raspberry ganache cake

serves: 8

prep time: 20

Cook time: 1 hr

stuff you need

  • 2 cups raspberries (frozen and thawed or fresh)
  • 1 cup coconut sugar
  • 1 cup almond meal
  • 1/3 cup raw cacao powder
  • 1/3 cup hot water
  • 2/3 cup butter or coconut oil
  • 100g (4 oz.) dark chocolate (sugar free)
  • 4 eggs, separated
  • for the ganache
  • 100g (4 oz.) dark chocolate (sugar free)
  • 1 cup coconut cream

now what?

  • Preheat your oven to 170°C or 340°F and line a 22cm (9 inch) cake tin with baking paper.
  • Mix the raw cacao powder and water in a large mixing bowl until smooth.
  • In a double boiler, melt the chocolate and butter together. Remove from heat.
  • Add this to the large mixing bowl along with the coconut sugar, almond meal and egg yolks. Stir until well combined.
  • In a mix master, beat the egg whites until soft peaks form. Fold this in to the chocolate mix carefully until just mixed through.
  • Transfer the batter in to the prepared tin and place in to the oven for 1 hour.
  • Allow the cake to cool in the tin for 15 minutes before turning out.
  • Arrange the raspberries on top of the cake and drizzle with chocolate
  • ganache!

for the ganache

  • Combine the raw chocolate and coconut cream in a small saucepan on low heat, stirring until smooth.

choc raspberry ganache cake merrymaker sisters

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Choc Raspberry Ganache Cake was last modified: October 9th, 2015 by Carla and Emma Pappas
 
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