This chocolate cake is a childhood favorite of mine and the one I would always ask for on my birthday. The coconut topping is just divine! The original recipe is a made with lots of sugar and wheat flour but I made this one in a gluten-free and refined sugar-free version. And it’s still pretty darn delicious!
I served it last weekend when we had some friends over for coffee and cake. This weekend my dad and his wife are visiting from France so I’ll have to come up with something to serve. I was considering making Panna Cotta again but let’s see where it gets me.
And now let’s get to the cake
1 CAKE – SERVES 10-12 PERSONS
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- 200g of dark sugar-free chocolate
- 200g of butter
- 50g of Sukrin Gold, coconut palm sugar or your sweetener of choice
- 0,7 cup(1,5 dl) of almond flour
- 4 eggs
- 100g of desiccated coconut
- 100g of butter
- 2-3 tablespoons of cacao powder
- 60g of coconut palm sugar or Sukrin Gold (or half and half)
- 1 tablespoon of espresso
- a dash of cinnamon
2. Melt chocolate in a double boiler together with butter. Add sweetener and mix well.
3. Pour the chocolate mix into a bowl. Add the eggs and the almond flour and beat well.
4. Pour the batter into a small baking dish lined with parchment paper and bake the cake in the oven for about 25-30 minutes. Let the cake cool down completely – preferably in the fridge. The cake tastes its best when cooled down.
Melt butter at low temperature in a sauce pan and add all other ingredients. Mix well.
Spread the coconut topping on the cake and put it back in the fridge and allow the topping to harden.
Cut the cake in small squares. The cake is very rich so a small piece will often be enough to satisfy the sweet tooth.
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