Monday, 9 September 2013

Chocolate Chip & Raspberry Frangipane Cake Bars GF


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 decided I would buy another bar because it would work beautifully in the chocolate chip version of my 
Grain & Nut Free Crunchy Cereal recipe.



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!


If you would like to make a more bouncy cake then simply add in half a teaspoon of bicarbonate of soda. 
I used 60 grams of chocolate in the cake and drizzled 40 grams over the top and I would suggest that this is the minimum amount to use in the cake. So feel free to add more chips or more drizzle depending on how chocolatey you would like it!


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)
pinch salt
100-150 g (or more) organic dark chocolate for the chocolate chips

Ripple :

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.




Press through a sieve into a bowl and leave on one side to cool. Then, following the instructions for my basic sponge recipe, make the sponge mixture, leaving out the bicarbonate of soda (or not if you're making a deeper cake). 
Spoon the raspberry sauce into a plastic bag and snip off the corner.


 Chop the chocolate you are using in the cake into small pieces.


Stir the chocolate chips into the cake mixture and spread half of the mixture over the baking parchment. Pipe half the raspberry sauce over the top then repeat.


Place in the middle of the oven and bake for 10 minutes then turn down the heat to 
160° C (fan/convection oven) for a further 35 to 40 minutes or until the top bounces back when pressed lightly.


Cool in the tin for about 15 minutes, then carefully lift out of the tin and onto a cooling tray. When the cake is cool. Melt the chocolate for the top of the cake in a bowl over some hot water. Using a teaspoon drizzle it up and down the cake.



Slice into bars and store wrapped in foil in the fridge, if there's any left!


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17 comments:

  1. Oh Vicky, these look amazing! What gorgeous cake bars. I love chocolate and raspberry together. I'm going to share these and pin them, and hope to make them soon!

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    1. Thank you so much Amber, they are very nice indeed!

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    2. Sorry April! I meant April but my fingers just typed Amber :(

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    3. No worries, I do that sort of thing all the time :-)

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  2. Oh my word, these are beautiful Vicky! I love the flavour of almonds so much. Most grain-free recipes rely on eggs which is a bummer for me though :( I used to buy that chocolate when I shopped at Sainsbury's as it was often on offer and really good.

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    1. Thank you Emma! We don't eat many eggs at all and I rarely eat cakes. My husband doesn't have any eggs at all but, like you say, there is no alternative in grain free goods.

      Lovely chocolate though isn't it?

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  3. Delicious and lovely dessert Vicky, I want to dig in.

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    1. Hi Swathi and thank you! It's easy to make, I hope you try them! I brought them over to your page this week!

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  4. Oooooo Vicki...these look terrific!! Just beautiful. Love your wonderful pictures. I just adore how easy your recipes are. Just a few simple ingredients - no fuss. Thank you for sharing.

    xo,
    -amber

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    1. Hi Amber, so pleased you like them and I only do simple usually!

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  5. Stunning bars, Vicky! Honestly, you had me at Frangipane ;-) and don't you love those happy, happy mistakes?!

    xo,
    Shirley

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    1. Thank you Shirley! Haha! As you know not everything I make works out but these did! I have been eating them for breakfast, they taste even better straight out of the fridge xo

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  6. These look delish !! Would you happen to know how to adapt this to use coconut flour instead of almond? Nuts are off limits to me at the moment sadly.
    Love your blog!! Thx

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    1. Thank you! I don't cook with coconut flour very often but maybe I would suggest using about half a cup of coconut flour and 4 to 5 eggs with maybe a pinch of bicarb? That may work :)

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    2. Oh and you will also need to add more oil or fat to the recipe - maybe about a third of a cup. I don't know if it will work..but you could try :)

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  7. Oh wow what a stunning cake Vicky!
    I do miss baking with eggs occasionally and this is the recipe I wish I could make.

    But it is a true beauty! ;)
    xoxo
    ella

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    1. Thank you Ella, it is a lovely treat!

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