I wish I could remember where I found the original idea for this cake. I would like to credit them as it is absolutely brilliant. I stared at the ingredients wondering how a cake without flour would hold together. I was sceptical, but gave it a try and was amazed by the results. Without flour you get pure, delicious chocolaty-ness. I now make this cake for all birthdays requiring chocolate cake. I top it with the birthday persons favourite fruit and whipped cream and/or icing. It’s incredibly rich and special.
*I will post a picture once I make the cake again.*
I will give a few ingredient options, highlighting in bold the ones I used.
Rich, dark and decadent chocolate cake
-12 oz. of chocolate, melted*(chocolate chips, bakers chocolate or raw cacao paste)
-1 cup fat, melted (butter, coconut oil, lard, ghee)
-1 1/2 cups of sugar (coconut sugar, sucanat, rapadura)
-1/2 tsp salt
-4 tsp vanilla (raw vanilla powder, vanilla extract or bean)
-6 large eggs (4 of Chicken Man’s egg yolks)
-1/2 to 1 cup cocoa (raw cacao powder, cocoa powder)
Blend all ingredients together until smooooooth.
Pour into greased pan lined with parchment paper. I use a large round clay pan, but an 8×8 or a bit larger would work too.
Bake at 350 for 20-30 minutes, until
Middle is no longer jiggly and firm
Cool completely before cutting.
This can feed up to 20 people especially when cut into small pieces and generously topped with fruit and whipped cream.
Thick Fruit Sauce
2 cups frozen fruit, thawed.
1/2 cup sweetener, like honey.
4 tbsp thickener like arrowroot or potato starch.
Mix all ingredients together while cold. Bring to boil and keep on until mixture turns clear (cooking the starch out).
Eat with a spoon repeatedly to test it. 🙂