Directions

Cake

1. Preheat your oven to 160°C fan forced, and line a round cake tin with olive oil and baking paper (the olive oil helps the baking paper stick to the cake tin).

2. Add the almond meal, cacao, baking powder, and salt to a mixing bowl, using a wooden spoon to combine.  

3. In a separate bowl add the eggs, olive oil, almond milk, honey/maple syrup, and vanilla. Whisk together with a fork to combine. 

4. Make a well in the dry mixture and carefully pour the wet mixture into the well. Add the collagen powder and mix again.

5. Pour the mixture into your prepared cake tin and bake for 40-45 mins. 

6. Once cooked, allow to cool. Now you can begin making your ganache.

Icing

1. Place a small saucepan over medium heat and add the coconut cream. Bring the cream to a simmer until just before boiling (do not boil).

2. Remove the pot from the heat and add the chocolate and salt. Allow the mixture to stand for 2 minutes without stirring.

3. Gently stir the mixture until it looks glossy and smooth. Make sure not to over-stir it, less is more.

4. Allow the ganache to cool until it reaches room temperature. Carefully spread it over the top of your cake, and garnish with crushed Double Choc Collagen Bars, and Easter eggs of choice.