Divine Chocolate

Just picked up some new stock  for the Fremantle Oxfam shop and it is divine!
Here is the info from their website, take a look and learn about this great new product on our shelves

At the heart of Divine’s heavenly tasting chocolate there is a unique story. Not only do the Kuapa Kokoo farmers’ receive a Fairtrade price for their cocoa, but they also own 45% of the company, and therefore have a direct influence over how the company is run and share in the profits from the chocolate.  Owning Divine gives the farmers of the Kuapa Kokoo cooperative not just additional income, but also knowledge and power – the opportunity to grow and flourish is in their hands.

Fair Trade Recipe - Chocolate Cake

A slice of the dense chocolate cake with some of its fair trade ingredients.

Here's another recipe using fair trade ingredients, this time a delicious flourless chocolate cake that incorporates dark chocolate, cocoa and coffee.

Flourless Chocolate Cake

Adapted from a Baking Bites recipe

Ingredients

110g fair trade dark chocolate, chopped

110g unsalted butter

0.75 cup caster sugar

3 large eggs

1.5 tsp vanilla extract

1.5 strong brewed fair trade coffee

0.5 cup fair trade cocoa powder (see note)

Method

1. Preheat the oven to 180C and line a 20cm diameter springform tin with  baking paper.
2. Melt the chocolate and butter together either in a pan on the stove or in the microwave. If using the stove, put butter in first and let melt a little so that the chocolate won't burn.
3. Pour warm chocolate/butter mixture into a medium mixing bowl with the sugar. Whisk to combine. Beat in eggs one at a time, waiting until each has been fully incorporated to add the next, then mix in vanilla extract and coffee. 
4. Sift cocoa powder into the bowl and whisk until well-combined.
5. Pour into prepared cake tin.
6. Bake for 25 minutes until firm to touch. The top will have a crackly crust
7. Allow the cake to cool in the tin for 5 minutes, then run a knife around the edge of the cake to loosed from the tin. You can serve the cake crackly side up, or invert it so that the smooth base is on show.

Enjoy!

Note: The original recipe calls for Dutch processed cocoa powder. This is cocoa powder that has been treated with an alkaline to neutralise its acidity. You can tell it apart from unalkalised cocoa powder by its darker colour. The Green and Black's organic cocoa used to make the cake pictured above is Dutch processed.