Chocolate cake is one of my favorite cakes. Getting a fluffy chocolate cake with almond/coconut flour is quite challenging. You gotta add more eggs to make it soft and fluffy, which causes the smell to be to eggy. Add less eggs and the texture is compromised. After many tries, here is the one that worked like a charm. You can melt some chocolate and top the cake if you need the extra chocolate zing. I like this recipe since its very easy to make with less than 10 ingredients.
Ingredients:
125gm almond flour
125gm semi sweet chocolate chips
3 large eggs
3 large eggs
35gm monk sugar (sweetener from Monk Fruit. If you plan to use regular sugar, bump the quantity to 85gm or use 15gm Truvia)
70gm butter
A pinch salt
A pinch baking soda
Orange zest
Orange zest
Directions:
- Grease a cake pan and preheat oven to 350ºF.
- Microwave chocolate chips to melt completely (~ 2 mins). When melted, remove the bowl from the heat and add the butter, stir with a spoon and melt it. Add sugar and almond flour and mix.
- Once the mixture is no longer hot, add the egg yolks and orange zest, mix completely.
- In a separate bowl, whip the egg whites with beaters to soft, until fluffy foam forms. Fold the whites gently through the chocolate and almond batter.
- Pour the batter into the cake pan, bake for 30 minutes. Let cool completely in the pan before transferring to storage.
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