CHOCOLATE CAKE

Sep 26

Chocolate with even more chocolate - can it get any better than that? I think if I would let her, my daughter Lilly would live on chocolate alone. The darker, the better! This is her favorite cake and we bake it for very special occasions. For people with gut dysbiosis, chocolate can be irritating to the gut lining, so it is recommended to avoid chocolate altogether until the inflammation has subsided.

CHOCOLATE CAKE

INGREDIENTS
for the cake:
1tsp unsalted butter
6 eggs
3/4 cup honey
1 3/4 cup almond flour
1 tsp vanilla extract
1/4 cup unsweetened cocoa powder (Dutch processed)
1/2 tsp sea salt
1 tsp baking soda

for the frosting:
1 recipe of honey-sweetened chocolate coating

Tools: Hand Mixer or Stand Mixer

INSTRUCTIONS
Grease a 9” round baking dish or 24 cm spring form with the butter.
Preheat oven to 350° F/180° C.

Add almond flour, cocoa powder, and baking soda to a large bowl and mix well. Separate the eggs and put the egg whites aside. Add the egg yolks, vanilla extract, and honey to the almond mixture and stir until well combined.

Place the egg whites and salt in a mixing bowl. Using a hand mixer with the whisk attachment (you can also use your stand mixer with the whisk attachment), beat the egg whites until stiff peaks form.

Carefully fold the egg whites into the dough. Pour the dough into the baking pan and bake in the middle of the oven for 25 to 30 minutes until a skewer stick inserted vertically into the dough comes out clean. Remove the cake from the oven and let cool off completely.

Cover the cake with plenty of honey-sweetened chocolate coating and place in a cool place or refrigerate to set.

MY LATEST RECIPES

Featured