A celebrity chef watched by millions on social media has shared an easy recipe for gluten-free, dairy-free chocolate fudge tart made from eight simple ingredients.
Rob Nixon is the brains behind Nicko’s Kitchen, an online cookery show broadcast on YouTube, Facebook and TikTok which specialises in homemade versions of iconic fast food dishes.
The chef from Perth, Western Australia, is back with a new series of decadent desserts including this ‘healthier alternative’ to traditional chocolate cake.
‘It’s so rich, decadent and just begging to be eaten,’ Mr Nixon said in the video, which shows viewers how to make their own with almond flour, cacao powder, maple syrup, coconut oil, coconut milk, eggs, vanilla extract and chocolate chips.
Mr Nixon makes the base from one and a half cups of almond flour, half a cup of cacao powder, two tablespoons of maple syrup and three tablespoons of coconut oil, mixed together into a thick crust.
He said he uses cacao powder instead of cocoa powder because it gives the tart a richer flavour.
The social media star ‘blind bakes’ the crust in a tart tin for 10 minutes, a culinary technique that involves pre-cooking the base of a cake without its filling to prevent it from breaking when batter is poured on top.
While the base cooks, he makes the ganache from two cups of coconut milk melted with one cup of chocolate chips. In a separate bowl, he beats two eggs with vanilla extract.
Once the ganache mixture is cool, Mr Nixon adds the eggs and vanilla, whisking gently.
‘The reason we wait for the mixture to cool is that if we added eggs to the hot ganache, it would scramble and curdle and we don’t want that,’ he said.
He pours the ganache mixture over the crust and cooks for a further 25 minutes.
Finally, he makes the topping from two tablespoons of coconut milk, one cup of chocolate chips and one tablespoon of coconut oil, melted in the microwave.
The topping should look shiny or ‘glassy’ and silky smooth.
Once the tart has cooled, Mr Nixon spreads the topping over the ganache, smoothing it with a palette knife then leaving to set in the fridge for one hour.
He said the cake should be equal parts crust, chocolate ganache filling and topping and promised bakers they ‘wouldn’t believe’ how good it tastes without using traditional high-sugar ingredients.
Mr Nixon also recommends cutting the cake with a warm knife for ‘clean’ cut slices.
Viewers loved the recipe, with many saying they’d already tried at home days after Mr Nixon uploaded the video on July 20.
‘I don’t usually comment, but damn this is the best dessert I’ve tasted in a long time and I MADE IT. Thank you!’ one woman said.
A second said: ‘This is like a mixture between a brownie and a tart, I LOVE IT! Delicious.’
Others said Mr Nixon’s have been a ‘godsend’ since the coronavirus crisis began, leaving millions with nothing to do but cook and bake.
Mr Nixon amassed tens of thousands of new fans after Prime Minister Scott Morrison announced Australia’s first lockdown on March 23, confining people to their homes to curb the spread of the deadly respiratory disease.
He now has 1.23million subscribers to his YouTube channel, with thousands tuning in to watch his quick and easy recipe videos every week.