Thursday, September 5, 2013

Chocolate Truffle Cake

Are you drooling yet? I am.

Wow, I could eat this picture. I won't, but I could. Yum.

I've come to a conclusion, the only way to stop this hankering for chocolate that I have is to make something that is delicious and satisfying. And wouldn't ya know, I have just the thing.

A blog that I just LOVE is selling an e-book called Indulge: 70 Grain Free Desserts. What more could one ask for?

Not. Much.

This e-book is crammed full of wonderful, mouth watering recipes that are sure to delight your palate and keep your tummy happy. Heck, you don't even have to be 'grain free' to enjoy this treasure. Anyone would enjoy this cookbook, even wheat eaters. There, I said it.

Are you ready yet for the recipe? Wait no more, here ya go.
Chocolate Truffle Cake

This cake is a cross between a chocolate truffle and a brownie. The cake is so rich only a sliver of a slice is needed to satisfy your craving.

1/2 cup raw honey, (125 mL)
1/4 cup extra virgin coconut oil, (60 mL)
4 large egg yolks or 2 large eggs
1/2 cup full fat coconut milk, (125 mL)
1/2 cup unsweetened cocoa powder, (125 mL)
1/2 tbsp vanilla extract, (7.5 mL)
1/4 tsp cream of tartar, (1 mL)
1/8 tsp baking soda, (0.5 mL)
1/8 tsp salt, (0.5 mL)

Preheat oven to 350°F (177°C). Line the bottom of a 7
inch springform pan with parchment paper. In a bowl,
cream together honey and coconut oil. Mix in the egg
yolks (or 2 large eggs).

Add to the mixture, coconut milk, cocoa powder,
vanilla, cream of tartar, baking soda and salt. Mix until

Pour the mixture into the spring form pan. Bake for 25-
30 minutes. The cake is done when a toothpick is
inserted and comes out with moist crumbs. (You want a
dense cake when finished so the toothpick should not
come out clean.) Let the cake set for at least 5 hours
before cutting and serving.

Makes 8 servings

Serve plain or with a recipe of Double Double Caramel Sauce (recipe in e-book)
Note:  4 egg yolks are recommended for a richer batter.


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