Harvested from the Amazonian rainforest, the deep purple acai berry is all the rage these days. According to studies, acai has very high antioxidant levels meaning a daily dose can help mop up those disease-provoking free radicals. A study not so long ago said the acai can help reduce cholesterol too. So, no need to feel guilty when you have one (or two) of these little cakes for afternoon tea!
- 200g high-quality dark chopped finely
- 65g cup brown sugar
- 150ml sour cream
- 2 teaspoons vanilla extract
- 100g almond flour
- 50g acai powder
- 50g cacoa powder
- ½ tsp salt
- 5 eggs
- The topping;
- 200ml double cream
- 2 Tbsp acai powder
- 1 Tbsp powdered sugar
- Preheat oven to 350 degrees. Place chocolate and brown sugar in a bowl or pan and place this over a pot of barely simmering water. Heat until chocolate is melted and sugar is incorporated, stirring often. Stir in sour cream and vanilla.
- In a large bowl, combine almond flour, acai powder, cocoa powder, salt and cayenne. Add the melted chocolate to the bowl and stir to combine. Add the eggs one at a time, stirring between each egg. Spoon the batter into 12 greased muffin cups and bake until firm to the touch, about 22 minutes.
- Add the acai to the cream in a large bowl and beat until soft peaks form. Add the sugar and continue beating to incorporate it. Serve cakes topped with whipped cream.
For more information on Indigo Herbs and their wonderful produce click here.
Disclaimer; I was kindly given the Acai berry powder by Indigo Herbs. I was not paid for the post and all opinions are my own.