This chocolate almond cake is a real find for a big the number of people suffering from milk protein intolerance or gluten free. Despite the fact that it does not contain any dairy products, no wheat flour, the cake turns out incredibly tasty and completely like a real pastry masterpiece. The basis of the cake is ground almonds and quinoa – cereal, which is actively used in food adherents of a healthy diet. These two ingredients are mixed. in coconut oil and coconut milk with eggs, dark chocolate, coconut sugar and natural flavors. Ready the cake is poured with chocolate ganache in coconut milk and decorated raspberry berries. Its taste goes well with the taste of chocolate, balancing it with a pleasant berry acidity.
Recipe author – Katie Lee cookbook, food critic, chef and writer
Time: 1 hour. 50 min Difficulty: easy Servings: 6-8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 240 gr. dark chocolate
- 3/4 Art. coconut oil
- 1 and 1/3 Art. almonds
- 2 tbsp. boiled quinoa
- 1 tbsp. coconut sugar
- 2 tsp baking powder
- 2 tsp cinnamon
- 0.5 tsp baking soda
- 0.5 tbsp. coconut milk
- 1 tsp vanilla extract
- 4 large eggs
Ganache
- 240 gr. dark chocolate
- 1 tbsp. coconut milk
- 1 tbsp. raspberries for decoration
Recipes with similar ingredients: dark chocolate, coconut oil, almonds, quinoa, cinnamon, coconut milk, vanilla extract, eggs, raspberries, coconut sugar
Recipe preparation:
- Preheat the oven to 175 ° C. Sprinkle with cooking spray detachable mold with a diameter of 22 cm.
- Pour into a medium-sized pot 2.5 tbsp. water put on moderate heat and bring to a boil. Place a bowl on top medium-sized and put in it dark chocolate and coconut oil. Using a heat-resistant spatula, stir the chocolate until it is completely melts and does not mix with coconut oil, from 7 to 10 minutes. Remove the chocolate mixture from the water bath. A pot of water leave on the stove.
- Put the almonds in a food processor and chop until powdery consistency. Pour almonds into a large bowl and add quinoa, coconut sugar, baking powder, cinnamon and soda for baking. Mix the dry ingredients, then add the chocolate mix, coconut milk, vanilla and eggs and mix thoroughly. Pour the dough into the prepared form and bake for 50 – 55 minutes, until a toothpick inserted in the center of the cake comes out dry. Cool the cake a little.
- Ganache: Heat water in a saucepan over medium heat and bring to a boil. Place another medium-sized bowl on water bath and put in it dark chocolate and coconut milk. Stir the chocolate with a heat-resistant spatula until it melts completely and does not mix with coconut milk.
- Pour ganache over the cake, garnish with raspberries and serve.
