Lion’s Mane and Tremella Mushroom Chocolate Fudge Cake

Serves 12

Approx 1 g Lion’s Mane and ½ g Tremella per serving

Ingredients:

• 200g butter
• 250g dark chocolate
• 3 tablespoons whole flaxseeds*
• 10-11 metric tablespoons water 150 – 165 mL or 5 to 5 ½ ounces
• ½ cup sucanat or any type of natural unprocessed sugar
• 200g almond meal
• 2 metric teaspoons baking powder
• 2 metric teaspoons RM Tremella or 6 grams
• 6 teaspoons RM Lions Mane powder or 12 grams

*Don’t use pre-ground flaxseed as they go rancid and rancid oils are very unhealthy to consume.

Instructions:

1. Line a 26 cm or 10-inch spring-form pan with baking paper and set aside.
2. Grind the flaxseeds in a spice grinder and mix in the tremella in a separate small bowl.
3. Add the water to the flaxseed/tremella and mix to a smooth consistency. Let sit.
4. Melt butter and chocolate in a small saucepan on the stovetop over gentle heat. Be careful not to let it boil!
5. Add sugar to the melted butter/chocolate mix. Let sit.
6. In a medium-large sized bowl add almond meal, lion’s mane, and baking powder and blend.
7. Then pour the melted chocolate mix into the bowl with the almond meal and mix thoroughly. Use a spatula to get all the chocolate from the saucepan.
8. Now add the flax seed and Tremella to the bowl. Check the consistency first and add a little more water if required. The consistency should be free-flowing and easy to pour without being wet. Use a spatula to get all the flaxseed mix from the bowl.
9. Pour the mix into the baking pan. Spread evenly.
10. Bake at 150c for around 45 minutes.
11. Allow to cool in the baking pan.
12. It’s best eaten after refrigeration.