Recipe - Chocolate & Peanut Butter Cake
200g 85% dark chocolate, coarsely chopped
2 cups hot water
1 cup coconut oil, softened
1/2 cup smooth peanut butter
1/4 cup granulated stevia
2 cups gluten-free self-raising flour
1 cup almond meal
1/2 cup raw cacao powder (or 100% cocoa powder), plus extra for dusting
pinch sea salt
1/ Preheat oven to 160°C / 325°F / Gas Mark 3. Grease a 6cm deep, 22cm round spring-form cake pan. Line base and sides with baking paper.
2/ Combine chocolate and hot water in a small saucepan until chocolate is melted and well combined.
3/ Beat coconut oil, peanut butter and stevia until well combined.
4/ Add eggs one at a time, beating well between each addition. Stir through melted chocolate.
5/ In a separate bowl combine flour, almond meal, cacao powder and salt. Add to egg mixture. Combine well.
6/ Pour mixture into prepared tin. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean.
7/ Dust with extra cacao if you like.