I had a huge bake off this Saturday, getting well and truly messy in the kitchen and strutting my stuff to the best of Taylor Swift, hence the above image. The husband is away on a stag do in Spain and the plan was some serious mummy daughter time with a homemade nail bar, hair salon, beauty spa, cheesy movies and a ridiculous amount of popcorn. However, by Saturday evening my little one was so poorly we ended up having a truly horrific night, of which I won’t go into detail (I don’t want to put you off your cake) and eventually ending up in hospital with suspected appendicitis. I just want to stress this was all before we started our girls evening and no she didn’t eat any cake, which to be fair I should have spotted something was seriously wrong at that point. Thankfully we were back home by Sunday evening and she’s currently snoring away next to me, making a slow recovery.
I have a full on week of blog post prep for the coming month which I’m super excited about and working on the website design which I’m almost 95% complete. So on the basis that I’m juggling nurse/ mummy duties which of course, always come first – I’m going to make this a short post for today and hope to back on it by the middle of the week.
This chocolate tray bake is so light and fluffy, and contains no flour or refined sugars. It resembles that of a Swiss Roll but I used extra dark 95% cocoa chocolate and a little coconut oil which worked beautifully. Most of the time any food I bake goes in record speed but based on the events of this weekend we still have plenty of this left and two days in its as soft and fresh as it was on Saturday. I used Lakeland and Mary Berry’s Tray-Bake tin for this, which is the perfect size for the quantities used in this recipe. It has a non stick coating both inside and out, just grease the pan well and the tray-bake will slide out so easily. Lakeland & Mary Berry Traybake Cake Tin, Inner Size: 23×30.5×3.5cm, Outer Size: 36.5x26x4cm
Chocolate and Coconut Tray-Bake
- 7 Large Eggs Separated
- 4 oz Dark 95% Cocoa Chocolate
- 4 tbsp Coconut Oil
- 6 oz Xyitol Total Sweet
- 4 tbsp Desiccated Coconut
- 2 tbsp Natural Organic Honey
- Preheat the oven to 180°C / 160°C Fan /Gas mark 4 / 350°F1. Break chocolate and place into a heatproof bowl. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. Add the coconut oil and and stir until completely combined and remove from the heat and set aside. 2. In a clean bowl whisk the egg whites and xyitol total sweet until the mixture forms stiff peaks and is smooth and glossy. 3. In a another bowl whisk the egg yolks until they're lightly and creamy and pour in the chocolate mixture and stir slowly with a metal spoon. 4. Add the chocolate mixture to the eggs whites, being super careful to not over mix, be as gentle as possible so as not to break the air bubbles. 5. In your greased and lined tray bake tin pour the mixture in and smooth down with a spatula or back of a very large dessert spoon. 6. Place in the oven for 30 minutes or until a knife inserted into the middle comes out clean. 7. Leave to rest for ten twenty minutes or so. Meanwhile warm the honey up so its extra runny and with an egg brush lightly coat the top of the cake with honey and finish off with a sprinkling of coconut. Enjoy x