Ingredients
- 150 gr grassfed butter or ghee
- 150 gr coconut flower sugar
- 150 gr dark chocolate (melted)
- 160 gr almond meal
- 5 eggs
- 1 tsp bourbon vanilla
- 1 tbsp rum (optional)
Servings: small slices
Instructions
- Preheat the oven to 180°C/350°F.
- In a big bowl whisk chocolate, butter, vanilla, rum and sugar until creamy.
- Add one after the other the eggs, always whisking. Then add the almond meal and stir well until it is a smooth, homogeneous batter.
- Put the batter into three small loaf pans and bake for one hour. It depends of your oven, control already after 50 minutes with a toothpick. The cake should be dry in the middle.
- Take the cakes out and let them cool out.
Recipe Notes
Rum gives the cake a special taste even though you can't really taste it. Omit in case you prepare the cake for children.
A good idea is to give the cake a chocolate cover. Melt more chocolate (use always at least 85%) and cover the already cold cake. You can also sprinkle some more almond meal on the top for decoration.
I tried them also as muffins. Then bake only 20 - 25 minutes.
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