Nutty Chocolate Cake – Low Carb And Paleo Friendly
Servings Prep Time
6servings 15minutes
Cook Time Passive Time
45minutes 15minutes
Servings Prep Time
6servings 15minutes
Cook Time Passive Time
45minutes 15minutes
Ingredients
Instructions
  1. Chop the chocolate into small pieces and let it melt together with the butter in a double boiler. This should be done on low heat and I recommend you stir occasionally. Make this really a slow process as this will benefit the flavor profile of the chocolate (too hot might make the chocolate very bitter).
  2. While the melting happens, pre-heat your oven to 170°C.
  3. Take your round baking tin (I used one with a diameter of XX cm), butter and sprinkle it with cocoa.
  4. Now you can mix the sugars with the salt and the eggs. Beat them until they start to get foamy. Mix the almonds, cacao and baking powder.
  5. Add some of the dry mix to the egss and then some chocolate-butter mix. Alternate this process until you have one amazing cake mix.
  6. Put it into your baking tin and let this bake for around 35-45 minutes (this depends on your form). Turn of your oven and let the cake sit there another 10-15 minutes.
  7. Optional: Place the cherries in a small pot. Add some liquid and bring them to a boil. Now let them simmer for 10-15 minutes or until you have a sauce-like cherry stew. Take your favorite cream (if you are paleo then simply skip it), whip it with some vanilla sugar.
  8. Let it cool and enjoy with some cherries and whipped cream. The cake also tastes great if you let it cool overnight in the fridge. The texture becomes way more fudge-y.