When life gives you lemons, make chocolate cake

Now you must be thinking, what on earth does chocolate cake have to do with the byAlex products. Oh well... everything and nothing at the same time. I just love chocolate cake and sometimes I have to treat myself too. Chocolate is my ultimate comfort food, it makes me feel warm and safe. And by taking good care of myself, I am able to do the same for others. So, there he is. The link to the byAlex mission.

Anyhow, taking good care of myself is what I do by exercising regularly, doing yoga a few times a week (at least once a week of which is yin yoga), eating healthy, having fun with my kids and the occasional ultimate enjoyment of a nice wine ... and yes chocolate.

I have for you my 2 ultimate chocolate cake recipes. The first one is from Jamie Oliver. I already made it in my dorm room. It's nice and full, with cream butter, real sugar and cream. Delicious! The 2nd recipe is the contemporary version that seems healthier (whether it is, you can decide for yourself). Gluten free, lactose free and sugar free. Wonderfully delicious, this way I cut an extra large piece for myself.

Both recipes are for 1 tart, 20 cm diameter. If possible, use a mold with a removable bottom (diameter 20 cm)

300 ml double

2 tablespoons sugar

400 gram 70% dark chocolate

90 gram unsalted butter, at room temperature

100 ml milk

Mix all ingredients for the base in a food processor or with a mixer. Do not do this for too long, you want to keep a crumbly dough. Make it into a roll, wrap it in foil and put the dough in the refrigerator for at least 1 hour. After this, you can cut the dough into 1.5 cm slices. Place these slices side by side on the bottom of the baking pan, press so that there are no more holes. Bake the bottom blind at 180°C. First 10 minutes with a bean / rice / marble filling, then 5 minutes without. The detailed recipe can be found here. 

200 grams of gluten-free oatmeal

60 grams of coconut oil

4 tablespoons maple syrup / agave syrup

A few pinches of salt

300 ml canned coconut milk

125 grams 70% dark chocolate

1 tablespoon maple syrup / agave syrup

1 teaspoon cinnamon

Pinch of salt

Preparation

Melt the coconut oil in a pan. Put the ingredients for the bottom together coconut oil in the food processor and grind for a few minutes to a fine mixture. Spread the mixture over the bottom of the pie pan. Push the sides well first, making sure you have a border half an inch thick. So work toward the center of the cake and press everything well with your hands. Then put the mold in the refrigerator for at least 30 minutes to stiffen.

Chop the chocolate into pieces. Heat the coconut milk in a saucepan and add the cinnamon and chocolate pieces. Stir well to combine. Then add the coconut milk maple syrup and mix with a hand blender or whisk for a few minutes to create a creamy chocolate mixture. Let cool for 5 minutes and then pour this over the bottom of the mold.

 

Place the cake in the refrigerator and let it set for at least 3 hours (or overnight). Before serving, garnish the cake with raspberries, if desired, or if they are not in season, almonds or other nuts.

I found the healthy chocolate cake recipe at Zonderzooi.nl