Desserts
Double Chocolate Raspberry Brownie Cake
Recipe by SpamellaB
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Cooking method:
Food Processor
- Prep Time: 20 mins
- Total time: 1 hour
- Skill Easy
- Serves 6 people
Double Chocolate Raspberry Brownie Cake
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts, Dairy, Eggs, Milk
Ingredients
For the base
- 100g oats
- 100g nuts
- 3 tbsp cocoa powder
- 3 tbsp maple syrup
- 3 tbsp nut butter
For the brownie topping
- 100g ground almonds
- 40g cocoa powder
- 100g sweetener
- 4 tbsp melted coconut oil
- 150ml milk of choice
- 2 eggs
- 1 tsp vanilla extract
- 75g raspberries (fresh or frozen)
- 75g dark chocolate chips
Cooking mode
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Method
-
Step 1
Blitz the oats, nuts, cocoa powder, syrup and nut butter in your Ninja Kitchen food processor until broken down and the mixture comes together.
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Step 2
Press into the base of a greased and lined 20cm loose bottom tin to cover the base completely.
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Step 3
Mix together the ground almonds, cocoa powder, sweetener, coconut oil, milk, eggs and vanilla to form a batter the spoon over the top of the base.
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Step 4
Sprinkle over the raspberries and choc chips then bake for 30-40 minutes (cover with foil halfway through baking) until firm. Leave to cool in the tin, then pop out and cut into slices. Enjoy!
