Primal dark chocolate raspberry cake
|March 20, 2012||Posted by eryn under Cooking, Paleo|
This recipe includes butter, so it is not truly a Paleo recipe, but it’s a delicious once-in-a-while treat if dairy is an occasional part of your diet. Approximate preparation and cooking time: 35 minutes. This recipe inspired by Paleo Comfort Foods: Homestyle Cooking for a Gluten-Free Kitchen.
PRIMAL DARK CHOCOLATE RASPBERRY CAKE
- 7 large eggs, cold
- 14 oz. dark chocolate (at least 72% cacao)
- 14 tbsp. butter
- 1/2 cup raspberries
- 1/4 cup coconut flour
- 1 tsp. vanilla extract
- Preheat oven to 325°F.
- Fill a large saucepan with water and cook on high heat until boiling. (Note: the amount of water you will need depends on the size of the pans you will be using to bake the cake. You will need a 8- to 9-inch springform pan and another baking dish big enough to fit the springform pan inside of it. You need enough water to reach about halfway up the springform pan once it’s inside the larger pan.)
- Meanwhile, line the bottom of an 8- or 9-inch springform pan with parchment paper and grease the inside walls with butter. Wrap the outside of the pan with aluminum foil. (Note: this step is important because the pan will be placed in water, which could seep through the springform pan without a barrier.)
- Purée the raspberries in a blender or food processor until smooth.
- Using a hand mixer of stand mixer, beat the eggs until frothy and nearly doubled in size, about 5-7 minutes.
- Meanwhile, melt the chocolate and butter using a double boiler or microwave. (Note: if you use the microwave, use a glass bowl and cook in 30-second intervals, stirring the mixture between each interval.)
- Combine the coconut flour, vanilla and ¼ cup of the puréed raspberries with the chocolate mixture.
- Add about ½ of the eggs to the chocolate mixture, stirring until no streaks of egg are visible. Then add the rest of the egg mixture, stirring until completely combined.
- Spoon the batter into the springform pan, then place it inside a large baking dish. Fill the baking dish with water until the water level reaches about halfway up the sides of the cake pan.
- Bake for 18-22 minutes, or until the cake’s temperature reaches 140°F.
- Remove the pan from the water bath and set it on a rack to cool. Once it’s reached room temperature, remove the sides of the pan and invert the cake onto a plate, removing the bottom of the pan and the parchment paper.
- Turn the cake right side up on a cake stand or platter.
- Drizzle the remaining raspberry purée over the cake slices when you serve them. Garnish with fresh raspberries if desired.
I’ve linked this recipe up to Tasty Tuesday on Balancing Beauty and Bedlam, Gluten-Free Wednesdays and Allergy-Free Wednesdays.
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Looks delicious, and sounds even better. I’ve played around with coconut flour, but mostly wasn’t terribly pleased with the results or the flavor. Do you think almond meal or blanched almond flour work instead?
Yes, I think that would work well, too. I’ve found that coconut flour can be lumpy, so it’s important to sift it. Also, there’s really so little flour in here, I didn’t notice a coconut flavor at all.
My Paleo brother would LOVE this. I am going to pass it on. Thanks for sharing at allergy free wednesday. I hope you’ll come back today and share some more of your stuff.
I am planning on it!