So, this
chocolate cake was adapted from one of the Esther Bloom books, "Secrets of Gorgeous".
Here is the recipe :
1/2 cup organic grass fed butter
1/4 cup organic cocoa powder ( I recommend adding more, if your a chocolate lover.)
1/4 cup organic coconut milk, rice milk or almond milk
9 organic free range eggs
1 cup raw organic agave syrup plus 2 tablespoons
3/4 finely ground sea salt
1 tablespoon vanilla
3/4 cup sifted coconut flour
3/4 teaspoon baking power
Preheat the oven to 350 degrees F. Melt the butter in a saucepan over medium heat. Add the cocoa powder and coconut milk and mix well. Remove from heat and set aside. In a large mixing bowl, whisk together the eggs, agave syrup, salt and vanilla. Stir in the cocoa mixture. Combine the coconut flour and baking powder, then whisk into the batter until there are no lumps. Pour the batter into a greased 8-by-8-by 2 pan. Bake for 35 minutes or until a knife inserted comes out clean. Cool, then cover with frosting.
Frosting
3/4 cups organic lactose free whipping cream
2 tablespoons agave syrup
2 tablespoons organic grass fed butter
1/4 pound organic milk chocolate, chopped
1/4 pound dark chocolate (70 percent cocoa content), chopped
Combine the cream, syrup, and butter in a large heavy saucepan. Whisk over medium heat until mixture begins to simmer. Add the chopped chocolates. Reduce heat ti low and whisk until the frosting is smooth, about 1 minute. Transfer to a large bowl.
We used lactose free whip cream in a can, to make it prettier and shaved dark chocolate over the whip cream. Enjoy and Good health to you.
