Chocolate Fudge Cake
1/2 cup /125g butter (grass feed, organic is best) or coconut oil
1/2 cup cocoa powder – sifted
6 free range eggs
1/4 to 1/3 cup coconut sugar (sifted to remove large granules) or raw honey or pure maple syrup. Note the amount you use depends on tastes – the less sweetner the better.
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. pure vanilla essence
1/2 cup coconut flour – sifted

• Preheat oven to 350F or 175C.
• Line a 9 inch/20cm cake tin with parchment/cooking paper.
• Melt the butter or oil in a saucepan on low heat.
•  Stir in the sifted cocoa powder until mixture is smooth and remove from heat.
• In a large mixing bowl, beat or whisk the eggs, coconut sugar or honey, salt, baking powder & vanilla essence.
• Pour cocoa/butter or oil mixture into the egg mixture and mix well.
• Add flour and whisk or beat until smooth
• Pour batter into cake tin.
•  Bake at 350 degrees for 18-23 minutes depending on your oven. Check after 16 minutes , cake is cooked when a skewer/tooth pick inserted comes out clean.
• Remove from oven, let cool in pan for 5 minutes then carefully remove and cool on a cake rack.
• Once cooled place on a board and very carefully cut in half through the middle.  Best to use a serrated or bread knife for this – take your time!
• Place bottom half on a serving plate and pile on ½ of the Strawberry cream.
• Gently place the top on and coat with the remaining strawberry cream.
• Decorate with sliced strawberries.
• Admire, slice and eat!

Strawberry cream
1 ¼ cups (330ml) cream (grass feed, organic is best)
1 ½ cups  (375g) strawberries & three large strawberries
2 tsp coconut sugar (sifted) or raw honey or pure maple syrup or 1/2 tsp stevia powder – depending on taste

• Reserve the 3 large strawberries to decorate.
• Slice the remainder and in a small pan and heat to a very gentle simmer.
• Add coconut sugar/honey or stevia and taste for sweetness.
• Once berries are soft and mushy, remove from the heat and set aside to cool.
• Reserve 2 tbsp of the strawberry juice.
• Slice the reserved strawberries, place in a small bowl and spoon over the reserved strawberry juice to glaze.
• Whip cream until stiff and gently mix in the cooled strawberries.
• Place strawberry cream mixture and the separate sliced strawberries  in the fridge until cake is ready to decorate.

Estimate Per Serve: Carbs = 10.8g Sat-Fat = 15.9g