Made with pure cacao, which is high in magnesium and iron and also contains compounds that act as stimulants believed to boost serotonin and endorphin levels in the brain.
YIELD
15 servingsPREP
20 minCOOK
50 minREADY
3⅓ hrsIngredients
Directions
To make the cake: Preheat oven to 150 cup
Combine almond meal, cacao, coconut sugar and baking powder.
Add the eggs, melted butter or coconut oil and milk then mix well to form a smooth batter.
Spoon into a 20 cm round baking tin that you have lined with baking paper to prevent sticking.
Bake for 40 minutes or until just cooked through. The cake may be a little moist inside - this is desirable.
To make the ganache: (The key to making a ganache is to keep the heat low and take time to melt the chocolate and warm the cream. Everything should be done slowly and gently.)
Warm the cream in a pot over a gentle heat – do not boil.
Melt the chocolate slowly in a bowl over a simmering pot of water.
Remove the cream and chocolate from the stove.
Pour the cream in gently into the melted chocolate – incorporating with a spoon or whisk until smooth and creamy.
Add a pinch of sea salt. Cool your ganache at room temperature for about 2 hours until set.
Spread the ganache over the cake.
Other Notes:
Buy raw cacao powder from iherb. com
Adapted from thehealthychef. com
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