Keto & Paleo Chocolate Cake
Ingredients
- 5 ounces semisweet chocolate (or bittersweet, 142 g - nutrition facts counted with 85% dark chocolate)
- 3 ounces unsweetened chocolate (or bittersweet, 142 g - nutrition facts counted with 85% dark chocolate)
- 1/2 cup unsalted butter
- 113 grams virgin coconut oil
- 5 large eggs (or bittersweet, 142 g - nutrition facts counted with 85% dark chocolate)
- 1/3 cup erythritol
- 1/3 cup stevia
- 2/3 cup date sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 tablespoons instant coffee
- 1 pinch salt
- 1/2 cup chocolate (or bittersweet, 142 g - nutrition facts counted with 85% dark chocolate)
- 7 tablespoons coconut oil (or bittersweet, 142 g - nutrition facts counted with 85% dark chocolate)
- 3 tablespoons lucuma powder (or bittersweet, 142 g - nutrition facts counted with 85% dark chocolate)
- maple sugar
- coconut cream
Instructions
- Preheat oven to 175 °C/ 350 °F degrees.
- Butter sides and bottom of a 10-inch spring form pan, or multiple mini spring formed pans.
- Line the bottom(s) with a round cut-out of parchment or wax paper, then butter the paper.
- Set aside.
- For the cake, melt the chocolates and butter together in a saucepan set over low heat, stirring to blend well.
- Add sugar and stir until sugar is JUST melted/blended.
- Set aside to cool (must get cool).
- Beat the egg whites with the salt until stiff.
- Gently fold the chocolate mixture into the yolks.
- Fold in one third of the egg whites (no more).
- Fold in remaining whites until no streaks of white remain.
- Pour batter into the prepared pan and bake large pan in the center of the oven for 3545 minutes, or until a cake tester inserted in the center comes out clean.
- Keep an eye on the mini ones and place them in the oven two at a time or spaced well in a large oven rack.
- The cake will rise a great during baking and reduce in cooling, creating a dense rich cake.
- Cool cake in pan for at least 10 minutes, and then remove sides of the pan.
- Invert the cake onto a rack and remove the bottom, but do not remove the parchment.
- Let cake cool completely; it will fall (reduce in height) considerably.
- Remove parchment before frosting.
- Mix all frosting ingredients.
- Note: Add 1 tablespoon coconut sugar or maple sugar for those with a sweet tooth.
- For a NO CARBOHYDRATE sweetener option: simply add 2-4 drops stevia glycerine and see if that does it for you.
- Add 1 drop at a time to taste! Serve with fresh berries or complement it with a side of my coconut whipped cream.
- Enjoy!
Originally posted 2019-02-20 17:30:07.
