Baked Dark Chocolate Doughnuts

Ingredients

Doughnuts:

• ½ cup Cacao Powder
• 1/3 cup natvia
• 1 cup plain flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 free range egg, lightly whisked
• 1 teaspoon vanilla extract
• ¾ cup milk
• ¼ cup olive oil
• Pinch of salt

Ganache:

• 3 x 90g Well Naturally Chocolate Rich Dark
• ½ cup full cream

Toppings:

• 1 x 90g Well Naturally Chocolate Creamy Milk, melted

• ¼ cup Goji Berries, roughly chopped

• ¼ cup coconut flakes

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Method

Biscuit:

1. Preheat oven to 180°C. Grease a six-hole doughnut pan by spraying with olive oil.

2. Sift dry ingredients (flour, cacao, baking powder and soda, natvia and salt) into a large bowl. Mix well.

3. In a separate bowl, combine wet ingredients (egg, vanilla, milk and olive oil).

4. Pour the wet ingredients into the dry ingredients and mix until batter is smooth.

5. Carefully spoon mixture into doughnut pan (filling each mould about ¾ of the way up the ‘hole’ marker). Tap firmly but carefully on a bench to remove any air bubbles.

6. Bake at 180°C for 15 minutes, or until the doughnuts are slightly crisp to touch and a skewer comes out clean. Set aside to cool.

7. To make the ganache, place the cream and chocolate into a small, dry saucepan and melt over a low heat, stirring continuously until smooth.

8. Remove from heat to cool, and continue to stir for 2-3 minutes before spreading over the cooled doughnuts.

9. To serve, drizzle Well Naturally Chocolate Creamy Milk over the doughnuts and sprinkle with Goji Berries and coconut flakes.