Cooking them Healthy was created by two friends, Georgie & Jo, a chef and a Nutritional Therapist with a passion for cooking and nutrition.
We combine our knowledge of cooking, recipe creation and nutrition to create quick and delicious recipes that really do work within the context of busy family life, without endless lists of impossible ingredients.
We are passionate about re-creating well loved popular recipes with more nutritious ingredients. We also focus on providing recipes for certain health conditions, known as our Supercharged recipes, boosting specific nutrients to help improve symptoms.
As busy mothers, we understand only too well the pressures of family life and being time poor, and all of our recipes are created with this in mind so you spend less time in the kitchen and more time enjoying food with your family and friends. We are often asked to create healthier versions of sweet treats – after all, everyone deserves a treat, and if you are able to enjoy it knowing you are also providing your body with nutrients, even better.
In our opinion you never need an excuse to celebrate with good food, but should you be looking for the ideal birthday, christening, wedding or ‘thank goodness it’s the weekend’ cake, this is the perfect recipe for you. The best part is that the cake is made without flour and refined sugar, and it tastes amazing. We hope you enjoy it!
Cooking them Healthy’s Flourless Chocolate Cake
This delicious cake is chocolatey, gooey and rich and if you double the recipe and make two cakes and layer them up it does make a fantastic celebration cake guaranteed to be a hit with the whole family.
- 100g dark chocolate
- 75g ground almonds
- 2 tsp baking powder
- 50g butter
- 50g coconut oil (or you can use butter)
- 3 eggs
- 110g maple syrup
- 150g mascarpone
- 150g double cream
- 3 tbsp maple syrup
- Seasonal berries for decoration
- Put the oven on 180C and line your cake tin with a disc of greaseproof paper.
- Place a heatproof glass bowl over a pan of simmering water and melt your chocolate, coconut oil and butter together.
- Whisk the eggs for a few minutes so that they thicken, then pour in the syrup and whisk briefly again.
- Next, fold in the chocolate mix and then fold in the ground almonds and baking powder. (We mix the baking powder in with the ground almonds first so we know it’s well distributed.)
- Pour into your tin and pop in the oven for 20-30 minutes or until risen, firm to the touch, slightly shrinking from the edges and when a skewer is inserted it comes out clean. Overcooking may well scorch the edges resulting in quite a bitter taste and dry out the texture.
- Leave to cool for a few minutes before turning out onto a wire rack to cool completely.
- Next, whisk your mascarpone, cream and maple syrup together until just holding its shape. Try not to over whisk as it changes the texture and you want it to be creamy and smooth. If you do over whisk a good tip is you can add a dash of milk and whisk again.
- Pile your icing on top of the cake, cover in seasonal berries, and enjoy!!
Note: This recipe makes 1 x 23cm (9in) round cake tin
Jo is a Nutritional Therapist based in Midgham, Berkshire (between Reading and Newbury)
For plenty more recipes, tips & nutrition advice, visit www.cookingthemhealthy.com.