This is quite delicious, very chocolatey and therefore not entirely without sugar content. You can use whatever chocolate you like, but I went for Green & Black’s 72% cooking chocolate.
It’s not the cheapest cake to make, so bring it out for birthdays and special occasions. My non-Paleo friends enjoyed this enormously.
You will need:-
Two 8 or 9 inch cake tins, greased and lined. I used silicone cake moulds for simplicity of exit…
Your oven to be pre-heated to 170 degrees.
For the cake batter:
- 8 ounces dark chocolate
- 8 tablespoons unsalted butter
- 2/3 cup maple syrup
- 6 large eggs
- 1 tablespoon vanilla bean paste
- 4 cups ground almonds
- 2 teaspoons coconut flour
- 1/4 cup best quality cocoa powder
- 1 teaspoon baking soda
- 2 teaspoon baking powder
Melt the chocolate and butter together in a bowl over a saucepan of barely-there simmering water. Set aside to cool (the mixture needs to cool for at least 10 minutes before adding the the egg mixture below).
Whisk together the maple syrup and eggs in a mixer for 5-6 minutes until pale yellow and fluffy-looking. Slowly whisk in cooled chocolate and vanilla bean paste.
Sift almond flour, coconut flour, cocoa powder, baking soda and baking powder over egg mixture. Gently fold in to incorporate. Divide the cake batter batter between two cake tins and bake cakes for around 20 minutes in the centre of the oven, until a skewer comes out clean.
Allow the cakes to cool for 10 minutes, run a knife around the edges and then remove the cakes from the pans. Leave to cool completely.
To keep it simple, I sandwiched the cakes together with some whipped fresh cream. There is a way to make complex Paleo butter-cream, but this way was quite yummy enough if you are a dairy eater.