Celebrity chef, author and stroke survivor Michael Moore shares his Not-So-Naughty Chocolate Cake recipe.
Celebrity chef, author and stroke survivor Michael Moore is an advocate of the National Stroke Foundation. Here Michael shares his Not-So-Naughty Chocolate Cake recipe from his latest book Blood Sugar: The Family. Not only is the cake a delicious treat, it’s also low fat, low Gi, high protein and low sugar.
Makes one large 3-layered cake. Serves 12.
10oz (300g) fresh full cream ricotta cheese
4 fl oz (120ml) fresh milk (2% fat)
1oz (30g) unsweetened pure cocoa powder
2 tablespoons agave nectar
2oz (60g) butter
3 large fresh eggs
6oz (175g) self-raising/bakers flour
½ teaspoon bicarbonate of soda
2oz (60g) ground almonds
Fresh berries or figs and icing sugar to serve
4 fl oz (120ml) light cream
2 drops vanilla essence
1 teaspoon agave nectar
4oz (120g) dark chocolate, 71% cocoa
4fl oz (120ml) cream, lightly whisked with 1 teaspoon agave nectar
1. Preheat oven to 360°F/180°C. In a large mixing bowl or electric kitchen mixer place the ricotta and, using the beater attachment, mix vigorously for 3 minutes until very smooth.
2. Mix the cocoa into a small amount of the milk, then warm it with the remaining milk and agave nectar. Stir in the butter to melt then allow to cool.
3. In a separate bowl, lightly whisk eggs with a fork.
4. Sift the flour, bicarbonate of soda and ground almonds onto a sheet of baking parchment.
5. With the mixer on a medium speed, gradually add the egg to the ricotta then add the milk and butter mixture. Add the almonds and flour mix together and combine. Do not over mix at this point.
6. Grease and line a 8inch/20cm cake tin with baking parchment, bake in oven for 30 minutes, do not open oven during cooking.
7. Invert cake on to a cooling wire rack and allow to cool.
8. To make the chocolate topping: in a small pan warm the cream, vanilla and agave nectar. Remove from heat and add the chocolate. Stir until mixed and allow to cool. Do not put in the
9. Using a large bread knife, slice the cake into three pieces horizontally. Then spread each layer with some of the chocolate topping, the whisked cream and the fresh fruit. Finally garnish the top with some dark chocolate shavings and a very light dusting of icing sugar. To make chocolate shavings scrape a sharp knife over a bar of (room temperature) dark chocolate or use a vegetable peeler.
As an advocate of the National Stroke Foundation, Michael Moore is set to lead the Foundation’s signature foodie fundraising event, Food for Thought as Master of Ceremonies.
Tickets for Food for Thought Sydney, taking place Wednesday 11 September, are on sale now.