Recipe: Indulgent Chocolate Drizzle Nut Cake

Dry ingredients: Sift together the following in a larger bowl. 

• 2 cups whole wheat flour
• 3–4 Tbs arrowroot powder
• 1/2 tsp salt
• Any one of these ingredients:
  ½ tsp ground coriander
  ½ tsp vanilla extract
  ½ tsp lemon or lime rind, grated
  ½ Tbs candied ginger, chopped
  ½ cup roughly ground nuts (choose from walnuts, sunflower seeds, almonds, etc.) 

Ganache

50–75 grams of natural, organic chocolate 
1-2 Tbs ghee
Handful of coconut (optional)
Dried fruits and nuts for decorating (optional)

Instructions

Gently fold the dry ingredients into the wet ones until combined well. Line a round cake pan with parchment paper and pour the batter into it. Bake at 350° F for 45–55 minutes. Cool for 10–20 minutes, and then remove from pan onto cooling rack.

Melt a little bit of ghee with 50–75 grams of natural, organic chocolate in a small mixing bowl that is resting in a pan of hot water on top of the stove. You can also add a handful of coconut. This will be your ganache, a sweet glaze to cover the cake.

Pour your ganache on the cake and using a spatula, spread it evenly in a thin layer. Decorate your cake with dried fruits (raisins, apricots, cranberries, etc.), soaked almonds or other nuts, coconut, or any decoration that sounds delicious to you. Serve as-is or with ice cream.

Enjoy!