Over the weekend I made the tastiest Paleo cake. I wouldn’t recommend eating this everyday, but for a special occasion like Easter it’s ok in my book! Enjoy.
decadent chocolate cake with a kick
(via Paleo Comfort Foods)
7 large eggs, cold
14 ounces bittersweet chocolate, 72-85%
14 tablespoons butter
1/4 cup brewed espresso of coffee
1/4 cup coconut flour
2 teaspoon chipotle powder (optional)
1 teaspoon cayenne pepper (optional)
Preheat oven to 325 degrees
Line the bottom of a 8 or 9 inch spring-foam pan with parchment. grease inside walls and the parchment with butter. take a very large piece of aluminum foil and tightly wrap the entire outside of the pan (this is to prevent water from seeping into the pan once placed in the bath water).
Using either a hand mixer or a KitchenAid stand mixer, beat the eggs until almost doubled in size, about 5-7 minutes
Meanwhile, using either a double boiler or the microwave, melt the chocolate, butter, and espresso together (if using the microwave, use a glass bowl, and heat in 30 minute intervals, removing and stirring after each interval).
Gently fold in a few spoonfuls of the eggs into the chocolate mixer along with the coconut flour, until few streaks of eggs remain. Add about 1/2 the remaining eggs, folding again, then adding in the rest until combined. Mix in vanilla, chipotle powder and cayenne (if desired) until incorporated throughout.
Spoon batter into spring-form pan. Place this pan into a large roasting pan or pyrex baking dish, and fill the dish halfway up the sides of the cake pan with boiling water.
Bake for 18-22 minutes, or until an instant read thermometer registers 140 degrees. You don’t want to overcook the cake.
Remove pan from water bath, and let sit on the rack to cool. Once it’s reached room temperature, remove the sides of the spring form pan, and invert cake onto a plate so as to remove the paper/spring-form bottom.
Turn right side up onto a cake stand or platter.
Cooking Notes: I used 10 ounces 60% and 4 ounces 100% dark chocolate and only 1 teaspoon cayenne pepper and the cake had a pretty good kick. I also cooked it for 22 minutes and added 1/3 coconut flour for high elevation. I also plan on freezing the leftovers… we’ll see how that works.
Linking up with 33 Shades of Green, All Things with Purpose,Simple Living and Eating, Redfly Creations, Foodie Friday @ Home Maid Simple, Foodie Friday @ Not Your Ordinary Recipes, Friday Favorite Finds @ Finding Joy in my Kitchen, Foodie Friday @ Rattlebridge Farm, Friday Food Fight @ Run DMT, Weekend Wonders @ The Thriftiness Miss, Friday Food Frenzy @ Mostly Food and Crafts, Weekend Potluck @ Sunflower Supper Club, and Friday Linky Party @ The Pin Junkie