"This is a great recipe for those who suffer from intolerance to wheat or gluten. It's super-moist and chocolatey – a real treat without being too naughty," says Christian Coates.
Ingredients - SERVES 8
FOR THE PISTACHIO BUTTER:
70g (½ cup) pistachio nut kernels
50g (2 tbsp) almond butter
1½ tsp honey
FOR THE CAKE:
80g (3¼ oz) dark chocolate (minimum 70% cocoa solids)
75g (5½ tbsp) coconut oil
4 eggs, separated
40g (scant ¼ cup) xylitol
25g (1oz) hemp powder
1 tsp bicarbonate of soda (baking soda)
1 tsp cocoa powder
In a blender, blitz the pistachio nuts with the almond butter and honey till smooth. Keep in an airtight container. Serve a 20g (.oz) portion of this butter per portion of cake.
Preheat the oven to 170°C/344 °F/gas mark 3, and grease a 20cm (8in) round springform cake tin.
Melt the chocolate and coconut oil together in a small heatproof bowl over a pan of simmering water.
In a large bowl using an electric whisk or freestanding food mixer, whisk the egg yolks and xylitol together until light and fluffy. When you turn the mixer off and pull it out of the bowl, the mixture that drips off should hold for a few seconds before sinking back into the bowl.
Using a spatula, gently fold the melted chocolate mixture into the egg mix. Then, fold in the rest of the dry ingredients until well combined.
In another bowl, whisk the egg whites to form soft peaks and gently fold into the mixture you have already. Pour this cake mixture into the prepared tin and bake in a preheated oven for 25 minutes.
Remove from the oven, allow to cool in the tin briefly before transferring to a wire rack. Cut into 8 portions when cooled.
Fitness Gourmet: Delicious Recipes for Peak Performance at Any Level by Christian Coates. Photography by Yuki Sugiura. Published by Jacqui Small, £25.