Updated: Apr 5
For the love of chocolate... Happy Valentines Day, Happy Birthday, Happy Chocolate Day!
The first time I made this recipe up it was Valentines Day and my kitchen had that delicious smell of melted chocolate wafting through the air. I wanted to make my honey a flourless chocolate cake to celebrate our love (and more specifically... for our love of chocolate!).
I had been wanting to find ways to slip collagen into my recipes and it occurred to me that it might work great in the chocolate ganache. Since collagen is gelatinous and can be used as a thickening agent, I decided to give it a go. I am really delighted with how this whole thing turned out.
I made the cake up on the fly and used almond meal to replace flour and wasn't quite sure if it would all work. Let me tell you, it worked too well, wink wink... I remember licking the last crumbs off my plate!
I have made this on many festive occasions since and I love that this has no gluten and uses maple syrup as the sweetener. This is as PURE and clean as baked chocolate cake gets.
1 1/4 cup almond flour
½ cup organic raw cacao powder
1 teaspoon baking soda
½ teaspoon Himalayan salt
1 cup maple syrup
1 tsp. vanilla
½ cup organic ghee or grass- fed butter (1 stick), melted
4 organic eggs, room temperature
½ cup (roughly) of cut up chunks of 100% bakers chocolate or organic dark cocoa chocolate (I use Gadoba)
1/2 tsp. cinnamon
1/2 tsp. (or up to 1 tsp.) cayenne
Method For Chocolate Cake
Preheat oven to 350 degrees
In a small bowl combine the dry ingredients (almond flour, cacao, baking soda and salt).
Add the maple syrup, melted butter and mix well.
Then, add the eggs and mix well.
Stir in the chocolate chunks and spoon the batter into two greased 6-inch round cake pans. (You can also use parchment paper cut in a circle to fit the pan).
Bake at 350° for 35-45 minutes or until toothpick inserted into center comes out clean.
Remove the cake from the oven and place it on a wire rack to cool.
Chocolate Ganache Frosting Ingredients
Use 6 oz of dark chocolate 100% cocoa unsweetened like Dagoba
1/2 cup organic whipping cream or you can try using coconut whipping cream (I haven't tried that so take your own chances on this one!)
1 T collagen powder (if you don’t have this don’t sweat it, no worries)
2 tablespoon maple syrup, to taste
Chocolate Ganache Frosting
Melt the chocolate using the double boiler method (glass bowl over pot with simmering water).
Remove the chocolate from heat, allow it to cool slightly, then pour it into a bowl and use an electric hand mixer on high with 1/2 cup organic whipping cream, 2 T maple syrup and 1 T collagen (if you have it).
Whip it up until it turns into frosting and put in freezer while cake bakes and cools.
Note: I don't have a hand mixer so I whipped mine up in my small (personal sized ) blender. Use whatever you normally use to make whipped cream.
Allow the cake to cool and then spread on the ganache.
Take 1/4 cup shredded coconut and put in a blender on high until it turns it into a fine white powder. Dust this on the top instead of powdered sugar.
Chopped macadamia nuts
Add a pinch of cayenne on the top of each serving or even red pepper flakes Put a pinch of Himalayan salt crystal on top of each slice.