This is a sponsored post for Lucky Nuts
It’s no secret that I love a good chocolate cake and have tried more recipes than I’d like to admit! Although I’m a big fan of Flourless Chocolate Cakes, I’ve never made one myself. I decided it was time to tick it off the list a couple of weeks ago and while you can’t go wrong with a traditional Flourless Chocolate Cake, I (of course!) had to put my own spin on it and instead came up with this delicious Flourless Chocolate and Cashew Cake.
I knew I couldn’t go wrong with combining chocolate and cashews, after all who doesn’t love cashews?!? They are one of those snacks that I can never resist and while I’ve used them in stir fries and curries before, for some strange reason I’ve never used them in my baking!
Lucky Nuts has become the first retail brand in Australia to launch their very own Cashew Meal and I’ve had some fun incorporating it into a few different recipes over the past couple of weeks.
Cashew Meal is the latest superfood to arrive on supermarket shelves and it makes a great alternative to Almond Meal – which is what is normally used in ‘flourless’ cake recipes. It’s extremely nutrient dense and is packed with protein, iron and magnesium. It’s also contains a high level of zinc which according to Leading Nutritionist Kara Landau can help fight infections. Kara also advised that the magnesium contained within cashews is great for us as it can help to protect against heart diesease and help the body’s muscles to relax after a workout and help prevent soreness – which I definitely need all the help I can get with!
While we all enjoyed the Cashew Bliss Balls and even a Cashew Muesli Slice that I made, my favourite creation using Lucky Cashew Meal by far was my Flourless Chocolate and Cashew Cake – no surprises there! You can also use Cashew Meal as an alternative to bread crumbs – I’m seeing some Cashew crumbed Chicken Nuggets in our future!
Learn how to make this delicious Flourless Chocolate and Cashew Cake here:
Flourless Chocolate and Cashew Cake
- 1 teaspoon of instant coffee
- ¼ cup boiling water
- 200 g of butter - chopped
- 200 g of dark chocolate - broken into squares
- 2 tablespoons of cocoa powder - sifted
- 4 eggs - separated
- 1 cup of caster sugar
- 2 cups of Lucky Cashew Meal
- Icing sugar to dust
- Whipped cream and strawberries to serve - optional
- Line the base and sides of a 22cm spring form cake tin with baking paper and preheat your oven to 170 degrees.
- Boil the water and place it along with the coffee granules into a small jug and stir until the coffee has dissolved.
- Place the chopped butter, chocolate, cocoa powder and coffee mixture into a medium saucepan and stir regularly while cooking over low heat for 3 - 4 minutes or until all of the ingredients have melted and combined. Remove the saucepan from the heat and allow the ingredients to cool down a little for 10 minutes.
- In the meantime, place the egg yolks and caster sugar into the bowl of an electric stand mixer and beat for 5 minutes or until the mixture is thick and creamy. Transfer to a large mixing bowl and set aside until needed.
- Place the egg whites into a clean and dry bowl and using your electric mixer, beat for 8 minutes or until soft peaks form.
- Add the cashew meal along with the cooled chocolate mixture to the bowl with the egg yolk mixture and stir to combine. Carefully add half of the egg whites and use a large metal spoon to gently fold through before adding the remaining egg whites and fold through again.
- Pour the cake mixture into the prepared cake tin and place into the oven to bake for 45 minutes. Test the cake with a skewer to make sure it’s cooked, you want moist crumbs to stick to the skewer.
- Allow the Flourless Cashew and Chocolate Cake to cool completely in the cake tin before carefully removing it and transferring to a serving plate.
- Lightly dust the cake with icing sugar and serve with whipped cream and strawberries.
You can find Lucky Cashew Meal next to their Almond and Hazelnut Meal in the baking aisle of your local Coles Supermarket.