Chocolate Crackle Cake
Want to see more dairy free treats?For more rich chocolatey treats check out our chocolate bourbons or fudgy chocolate fondant
Prep: 25 minutes
Total: 25 minutes
- 1 + 1/2 cup Cacao butter (160g),1 ½ cup Cacao powder (50g),1/3 cup Maple syrup (70ml),Pinch of Sea Salt
- ¼ cup chopped dried apricot (50g),½ cup puffed brown rice (30g),½ cup Buckwheat groats (40g),¼ cup coconut flakes (20g),1 cup Fresh raspberries (150g)
- ½ cup Raspberries (75g),¼ cup coconut flakes (20g)
Melt together the cacao butter in a bain Marie, whisking until this is completely smooth. Add in the maple syrup and continue to stir whilst gradually adding in the cacao powder and salt.
Stir in the puffed rice, dried fruit and buckwheat, mixing until it is well coated in chocolate. At this stage, fold in the raspberries, ensuring not to break them up.
Pour the mixture into a lined cake tin quiche dish in and place in the freezer for 2 hours or until set.
Decorate the cake with toppings and leave to cool for 10 minutes before slicing and serving. This is best kept in the fridge freezer.