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PREPARATION
Cake
- Preheat your oven to 160°C fan-forced. Line a round cake tin with baking paper, using a little olive oil to help it stick.
- In a mixing bowl, combine the almond meal, cacao powder, baking powder, and salt with a wooden spoon.
- In a separate bowl, whisk together the eggs, olive oil, almond milk, honey/maple syrup, and vanilla.
- Make a well in the dry ingredients and pour in the wet mixture. Add the collagen powder and mix until combined.
- Pour the batter into the prepared tin and bake for 40-45 minutes.
- Allow the cake to cool completely before adding the ganache.
Icing
- Heat the coconut cream in a small saucepan over medium heat. Bring it to a gentle simmer just before it boils.
- Remove from heat and add the chopped chocolate and salt. Let it sit for 2 minutes without stirring.
- Gently stir until the ganache is smooth and glossy. Avoid over-mixing—less is more here!
- Let the ganache cool to room temperature before spreading it over the cake.
Decorate
Garnish with crushed Double Choc Collagen Bars and your choice of chocolate decorations for the perfect finishing touch.
Storage: Keep in an airtight container in the fridge for up to 5 days.