alive logo

Flourless Hazelnut Cacao Cake with Whisky and Prunes

Serves 10.


    Flourless Hazelnut Cacao Cake with Whisky and Prunes

    Fudgy, dense, and begging for a dollop of whipped cream—or Greek yogurt, for the virtuous—this is a devilishly dreamy cake, especially when accompanied by a cup of coffee or mint tea. The life-giving slice walks the line between letting go of healthy ideals and keeping real-food eating values in check.



    Skip the cocoa and prunes, replacing them with 2 tsp (10 mL) grated grapefruit zest and 1/2 tsp (1 mL) orange flower water, for a juicier take on the wintry dessert.


    Flourless Hazelnut Cacao Cake with Whisky and Prunes


    • 2 - 14 oz (398 mL) cans white beans or black beans, drained and rinsed
    • 2/3 cup (160 mL) creamed raw honey
    • 1/2 cup (125 mL) pitted prunes
    • 4 large organic eggs
    • 2 Tbsp (30 mL) whisky or 1 tsp (5 mL) vanilla extract
    • 1 cup (250 mL) hazelnut meal or almond meal
    • 1/2 cup (125 mL) raw cacao powder or unsweetened cocoa powder
    • 1/2 cup (125 mL) unsalted butter or coconut oil, melted, plus more for pan
    • 1/4 tsp (1 mL) cinnamon
    • 1/4 tsp (1 mL) salt
    • 1/8 tsp (0.5 mL) ground black pepper


    Per serving:

    • calories315
    • protein10g
    • fat15g
      • saturated fat7g
      • trans fat0g
    • carbohydrates40g
      • sugars19g
      • fibre6g
    • sodium90mg



    Preheat oven to 375 F (190 C). Line 6 in (15 cm) or 8 in (20 cm) springform pan with parchment paper and lightly grease all sides and bottom.


    In food processor, blend beans, honey, prunes, eggs, and whisky or vanilla until smooth. Scrape down sides and blend again, until uniform. Add hazelnut or almond meal, cacao or cocoa, butter or coconut oil, cinnamon, salt, and pepper. Blend again until mixture is uniformly chocolatey.


    Smooth mixture into prepared pan and bake for 30 to 50 minutes (more or less time, depending on the depth of pan) or until dry to the touch and a toothpick inserted in centre comes out mostly clean with a few damp crumbs still clinging. Cool in pan for 10 minutes.


    Unhinge pan and transfer cake to wire cooling rack. Cool completely before slicing and serving (itu2019s even better the next day). Store leftovers airtight at room temperature for up to 3 days, or tightly wrap and refrigerate for up to 1 week.


    Like this recipe?

    This recipe is part of the A New Kind of Healthy collection.



    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.