Not so Naughty Chocolate Cake from Michael Moore's Blood Sugar: The Family

September 25, 2019


Following the success of his book of diabetic-friendly recipes, Blood Sugar, celebrity chef and restaurateur Michael Moore has released his second book in the series, Blood Sugar: The Family. “My family is really important to me, so I decided to combine my understanding and passion for fresh food with a strong determination to share a long, healthy life together,” says Michael.

Two years ago, personal circumstances changed the trajectory of his career. While out to lunch with family one day in late 2009, Michael, diagnosed as a diabetic ten years prior, suffered a major stroke that nearly claimed his life. Permanently changing his outlook on healthy eating, this episode sharpened his determination to educate others on the importance of correct nutrition, particularly for fellow diabetics.


Featuring a brand new selection of over 70 recipes that anyone with their long-term health in mind can feel free to enjoy, the book is aimed at families and includes valuable tips and advice for parents ensuring the health of their family is being taken care of.


For those really wanting to indulge without guilt, Michael has even created a Not So Naughty Chocolate Cake. Enjoy!


10oz (300g) fresh full cream ricotta cheese
4 fl oz (120ml) fresh milk (2% fat)
1oz (30g) unsweetened pure cocoa powder
2 tablespoons agave nectar
2oz (60g) butter
3 large fresh eggs
6oz (175g) self-raising/bakers flour
½ teaspoon bicarbonate of soda
2oz (60g) ground almonds
Fresh berries or figs and icing sugar to serve

Chocolate topping
4 fl oz (120ml) light cream
2 drops vanilla essence
1 teaspoon agave nectar
4oz (120g) dark chocolate, 71% cocoa
4fl oz (120ml) cream, lightly whisked with 1 teaspoon agave nectar


1. Preheat oven to 360°F/180°C. In a large mixing bowl or electric kitchen mixer place the ricotta and, using the beater attachment, mix vigorously for 3 minutes until very smooth.
2. Mix the cocoa into a small amount of the milk, then warm it with the remaining milk and agave nectar. Stir in the butter to melt then allow to cool.
3. In a separate bowl, lightly whisk eggs with a fork.
4. Sift the flour, bicarbonate of soda and ground almonds onto a sheet of baking parchment.
5. With the mixer on a medium speed, gradually add the egg to the ricotta then add the milk and butter mixture. Add the almonds and flour mix together and combine. Do not over mix at this point.
6. Grease and line a 8inch/20cm cake tin with baking parchment, bake in oven for 30 minutes, do not open oven during cooking.
7. Invert cake on to a cooling wire rack and allow to cool.
8. To make the chocolate topping: in a small pan warm the cream, vanilla and agave nectar. Remove from heat and add the chocolate. Stir until mixed and allow to cool. Do not put in the
9. Using a large bread knife, slice the cake into three pieces horizontally. Then spread each layer with some of the chocolate topping, the whisked cream and the fresh fruit. Finally garnish the top with some dark chocolate shavings and a very light dusting of icing sugar. To make chocolate shavings scrape a sharp knife over a bar of (room temperature) dark chocolate or use a vegetable peeler

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