Preheat the oven to 180 degrees Celsius and grease a 20cm square cake tin.
For the cake
Combine almond meal, cacao and baking soda together in a bowl and set aside. In a heat proof bowl over a pot of simmering water, melt the COCO², chocolate and butter together. Pour this melted mixture into a bowl and allow to cool slightly. Beat in the eggs one at a time, then add the dry ingredients and mix well.
Pour the mixture into the prepared cake tin and bake in the oven for 20-25 minutes. Remove the cake from the oven and allow to cool while you make the frosting.
For the frosting
Place the cashews, rice malt syrup, coco quench and espresso into a food processor and blitz until pale and smooth, about 5 minutes.
Spread the frosting over the cooled cake in an even layer.
Serve with a cup of warm milk or your favourite Republica Organic coffee.
*If you do not have a Nespresso machine, just replace the coffee capsule with Republica's instant coffee, ground coffee or coffee beans.
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