Paleo chocolate cake

Paleo chocolate cake

The Paleo-rum-raisin stollen from the pre-Christmas article is a real winner, I have now been determined baked 10 times.

It is not even that my most baked recipe. This privilege is one of my absolute favorite pie tonight - with very special guests, but more about that in a later article - has provided enjoyment.

Can there be a better dessert than chocolate cake? Better said: "Tarte of Chocolate", an original French family recipe that my wife Friederike brought back from their au pair time.

I have modified the recipe to make it Paleo-fit countless times: wheat flour replaced with almond, coconut or other flours, taken more or less eggs, with or without baking soda, honey instead of sugar, cocoa powder instead of chocolate, various back- times and cool-down strategies, etc. Anything I've tried it.

Today, it has become a proven, guaranteed delicious, yet extremely simple recipe. Can be so simple chocolate cake!

Since then, the recipe has changed a little bit again: The eternal struggle between cocoa powder (bitter) and honey (sweet) has calmed down a bit and reaches a milder level. The preparation has been a bit more optimized.

Overall, this cake is so easy to make that it can be casually - just the thing for busy kids budget.

Here's the latest version:

Ingredients

• 6 eggs
• 100g butter (or coconut oil)
• 2 go. Tbsp cocoa powder (100%)
• 3 tablespoons honey forest

Preparation

1. Preheat the oven to 180 degrees.
2. Separate the eggs, beat the egg whites in a food processor very stiff with a pinch of salt.
3. Meanwhile, melt the butter in the saucepan over medium heat and turn off the heat as soon as a majority of the butter is liquid.
4. The cocoa powder into the butter dissolve completely using the residual heat.
5. Successively egg yolk, honey (highest stirring stage) and chocolate butter (medium stirring stage) beat with the food processor with the egg white. In this case, stop as soon as the color is no longer dark.
6. Pour the mixture into a buttered cake pan, either retained about 5 tablespoons ground. Bake the cake for 20 minutes.
7. After expiry of the baking time the oven off, but keep the cake in the oven.
8. After another 20 minutes, remove the cake from the oven and let cool 20 minutes.
9. Alternatively, the finished cake on a plate and sprinkle with the remaining chocolate mixture.

Cake Tuning

This cake does not need any flour - eggs take over the whole structure work. The gentle cool-down method ensures that the cake less collapses and stays nice and airy.

That you can use the raw dough than chocolate, is the special attraction of this cake. You can also bake all the dough and it shorten the baking time a bit, then the core remains juicy and adds a distinctive melting. Caution: The cake should be consumed in both cases within 2-3 days.

If you want to have a tougher cake, you can of course also fully bake the whole batch of dough as described above.

Of course you can also decorate the cake, eg for birthdays: with melted chocolate (80% strength it should be already) or powdered sugar (1 teaspoon = 5 grams can be for children ever get over).

Instead of a springform pan, you can also muffin pans with the dough bake, or try classic ring cake or loaf tins. Each form has its own characteristics, because the inside of the cake different temperatures arise, which can vary the consistency.

Your Cake experiences

I'm really looking forward to your feedback! So if you bake this cake, please write me (preferably with a photo) in the comments below or via email, as he has become, which variants have your baked and how he has tasted you and your guests.