Light and delicate in texture, moist, rich, insanely chocolaty. This cake is everything a chocolate cake should be. It is also gluten-free, grain free, high in protein, (and if you take away all the ganache and glaze, pretty good for you), and of course truly delicious.
ingredients:
1/4 cup agave
1/2 cup bittersweet callebaut chocolate morsels (or any other very high quality bitter sweet chocolate morsel you prefer) (100g)
1/2 cup coconut sugar
1/2 cup organic butter
1 cup boiling water
1 tbsp apple cider vinegar
2 tbsp ground chia seeds
1 tbsp ground vanilla bean
1 tsp sea salt
1 tsp ceylon cinnamon
pinch chili pepper finely ground
a little black pepper finely ground
3 dark roast or espresso beans, finely ground
1/2 cup raw cacao
1/2 tsp baking soda
4 eggs
2 cups almond flour
directions:
preheat the oven to 345
1. pour boiling water over room temperature butter and chocolate morsels to melt them
2. when they are melted, add the agave and coconut sugar, followed by the apple cider vinegar
3. add the chia seeds, vanilla, sea salt, cinnamon, chili pepper, and black pepper
4. add the raw cacao
5. add the eggs and mix well
6. add the almond flour, and combine fully
7. add the baking soda
8. scoop the batter into prepared muffin cups
9. bake for approx 30-35 minutes, until the cakes feel firm and springy to the touch
or
10. pour the batter into prepared pans (buttered and lined with parchment
11. bake for 40-45 minutes, until the cake feels firm and springy to the touch
remove the cakes from the oven and allow to cool before removing from the pan
I assembled the layer cake with a truffle ganache filling between the layers and a chocolate glaze covering the cake in a lovely layer of sheen and deliciousness. Plus, the glaze can hide a multitude of sins ... ;)
This recipe will make 24 baby cakes, or 3 x 8 inch layers. I guess it would probably make 2 of the 9 or 10 inch layers.
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