Friday, 18 October 2013

Paleo friendly, gluten free, grain free, yadda yadda chocolate cake with coconut cream ganache icing


I don't think there's such a thing as a guilt free chocolate cake...but this comes pretty close. After playing around with a few recipes, here's a recipe to get your chocolate cake fix that's refined sugar, grain and gluten free. The perfect 'everyone can eat this' cake...unless you're allergic to chocolate. Then you're fucked.



3 large free range eggs
2 cups almond meal
2 tsp coconut flour
4 tbs butter
150g dark chocolate, broken into pieces
¾ cup maple syrup
1 tbs vanilla extract
1 tsp baking powder
½ cup raw cacao powder

1 tin coconut cream
250g dark chocolate, broken into pieces


Over a waterbath, melt 150g dark chocolate and butter, stir until combined and then set aside to cool for 15 minutes. In a food processor with whisk attachment, whisk eggs, maple syrup and vanilla extract for 5 minutes until light and airy. Add in the cooled chocolate mixture to the egg mixture and continue whisking to combine. Sift the dry ingredients over the wet ingredients and fold gently. Bake at 180C for 20-30 minutes depending on your oven, or until the skewer comes out clean. Allow cake to cool completely before icing. In a saucepan, heat the coconut cream until it beings to simmer. Remove from heat and add the 250g chocolate and stir to combine. Allow to cool for an hour before icing the cake. Garnish with coconut flakes and place the cake in the fridge to allow the ganache to set. Put in face.