This is a sensational easy to make dessert. Beneath a light chocolate sponge studded with fresh raspberries lies an intense chocolate sauce. What makes this even more fabulous is that it is only sweetened with apple and xylitol
Difficulty – Easy
Time – 40 minutes cooking
What’s good about it?
Cacao powder is rich in polyphenols, antioxidants known for their heart healthy and protective benefits. Cacao beans are also rich in a number of essential minerals, including magnesium, sulfur, calcium, iron, zinc, copper, potassium and manganese.
- Preheat the oven to 180°C/350°F/gas 4 and lightly grease a 20cm/8in round baking dish. Sieve the flour, baking powder and raw cacao powder into a bowl.
- Mix together the vanilla, apple, almond milk and xylitol, and beat into the flour mixture. Stir in the raspberries. Spoon into the baking dish.
- Combine the sauce ingredients and 400ml boiling water, and pour gently over the batter. Do not stir the liquid in – it will seep in as it cooks.
- Carefully put the dish in the oven and bake for 35–40 minutes until the pudding is firm on top but with a gooey chocolate sauce underneath. Serve with extra raspberries, if you like. (Store leftovers in the fridge for 1–2 days.)
Did You Know?
You can omit the raspberries or use other fruit in the bottom of the dessert. You can also use bags of frozen fruit.
oil, for greasing
125g gluten free self raising flour
2 tsp baking powder
2tbsp raw cacao powder (or use chocolate protein powder)
1 tsp vanilla extract
125g apple purée
125ml almond milk
1 tbsp xylitol
2 tbsp xylitol
2 tbsp raw cacao powder