This cake! You want it in your mouth, trust me.
I had an older recipe that I made a few years back for some of my gluten free friends. This weekend I decided to see if I could modify it just a bit to make it Paleo friendly as well. The recipe modifications worked like a charm and the cake vanished quickly. Here’s the recipe and instructions:
*8-10oz of good GF dark chocolate
*3/4 c. organic coconut sugar
*3/4 c. very hot strong brewed coffee or tea (I used a strong dark black tea this time)
*1 stick organic grass fed unsalted butter at room temperature
*2 T. unsweetened cocoa powder
*4 large eggs (these came from our chickens) at room temperature
*1/2 t. vanilla extract
Preheat oven to 350 degrees. Line a cake pan with parchment paper and then spray with no-stick or use butter or oil to grease sides of pan. Break up the dark chocolate and put in the bowl of a food processor. Pulse until the chocolate breaks up into small bits. Add the coconut sugar. Pulse until the chocolate and sugar are a fine sandy grain texture. Slowly add the hot liquid while pulsing until the chocolate is melted. Add the butter and cocoa powder, pulse to combine. Add the eggs and vanilla, pulse until smooth. Pour the batter into the pan (it’s really liquid at this point, but just trust me.. it turns into cake). Bake at 350 55-65 minutes (it will be puffy). Take out of oven and let cool COMPLETELY in the pan on a cake rake. (It will fall. I use a spatula to sort of gently pat it down evenly every once in a while as it falls so it ends up even.) After it’s cool, turn out onto a plate. Eat it up, yum! (You could also double the recipe and add a layer of jam between the two layers of cake. To make it even more special, add some home-whipped coconut cream!)
So. Good. And pretty easy to make!