This is the perfect chocolate cake recipe for Valentine's day this weekend. It's delicious and indulgent without all the refined flour, white sugar and processed ingredients used in most chocolate cakes. Get into the loving spirit on Saturday by making this for your loved one, family and friends, or just as a special gift to yourself.
Prep time: 30 minutes
Cooking time: 20 minutes
For the cake:
coconut oil and almond flour for coating the pan
1/2 cup plus 2 tablespoons coconut oil
3 ounces baker's chocolate
2 teaspoons ground cinnamon
½ teaspoon vanilla extract or powder
pinch of sea salt
5 egg yolks
3/4 cup plus 2 tablespoons ground xylitol
4 egg whites
a pinch of cream of tartar
1/2 cup almond flour or ground almonds
For the sauce (optional):
1/2 cup cashews
1/2 cup coconut oil
1/4 cup ground xylitol or coconut palm sugar
1/4 cup plus 2 tablespoons cacao powder
1/2 teaspoon vanilla powder or extract
¼ cup water, more as needed to thin
pinch of sea salt
Preheat the oven to 350°F. Grease the inside of the 8/9 inch springform pan with a few tablespoons of melted coconut oil then coat with almond flour. Move the pan in a circular motion to cover all the oil with the flour. Shake out any excess, then set aside. Add the egg yolks and 1/4 cup of the xylitol to a stand up mixer and beat until quadrupled in size.
While the yolks whip, slowly melt the chocolate, cinnamon, vanilla, sea salt, and coconut oil. Once melted, remove from the heat and allow to cool slightly. Stir the whipped yolks into the melted chocolate/oil mixture then pour into a large mixing bowl. Stir in the almond flour.
Clean out the stand up mixer bowl, wipe dry then, add the egg whites and cream of tartar. Whip until soft peaks then slowly add the remaining xylitol. Continue to whip until medium peaks are formed. Gently fold the egg whites, one quarter at a time, into the yolk mixture.
Carefully pour the mixture into the coated pan and bake for 12-15 minutes, or until the cake slightly firm and a bit wobbly in the middle. Remove from the oven and allow to cool.
Make the sauce by blending all the ingredients in a blender until smooth and creamy, using water to thin to a smooth and creamy consistency. Once the cake has cooled, drizzle the top with the chocolate sauce and serve with fresh berries.
Recipe by Frank Giglio
Photography by Kristin Dillon