I didn't give into temptation and eat the beautiful bar of Santo Domingo organic fairtrade dark chocolate which I received to use in a blog post this month in support of Organic September. Instead I decided to use it in a raspberry ripple, chocolate chip cake. However, I left out one important ingredient and these cake bars are the result of that mistake!
Luxuriously rich and smooth, this bar of chocolate is one of the nicest organic dark chocolate bars I've tried and believe me I've tried a few!
I also thought I would create a chocolatey version of my Grain Free Raspberry Ripple Cake. The latter didn't materialise because I accidentally left out the bicarb! I wondered why it wasn't rising very much, then it dawned on me - 15 minutes after I'd put it in the oven! Eek! Too late, there was nothing much I could do about it but to wait and see how it turned out and I was so surprised by the result! I had created almondy cake bars AND since eating one today, I am SO pleased I made the cake this way because they're really lovely and such a change!
Sainsbury's sent me a jar of organic honey to use this month which I also used in the cake.
Chocolate Chip & Raspberry Frangipane Cake Bars GF
250g Ground Almonds
3 large eggs
3 tblsps extra virgin olive oil
80ml organic honey
1 tblsp pure vanilla extract (alcohol, water and vanilla only)
100-150 g (or more) organic dark chocolate for the chocolate chips
300g frozen raspberries
3 tblsps honey
Set the oven to 170° C (fan/convection oven) and line a 8" loose bottomed square cake tin with baking parchment. First, make the raspberry ripple. Tip the raspberries into a pan, add the honey, heat very slowly to bring out the juices then bring to the boil and simmer for about 20 mins to half an hour until it becomes thick.