Flourless Chocolate Cake with Ghee ‘Buttercream’ Icing
Cooking Steps
Flourless Chocolate Cake
My recipe is based on this one {http://www.taste.com.au/recipes/2960/flourless+chocolate+cake} with some variations.
Ingredients
50g (1/2 cup) cocoa powder
80ml (1/3 cup) hot water
2 tsp boiling water
1 x 100g pkt almond meal
100g (1/2 cup) coconut crystals (or honey, although you’ll have to increase your amount of almond meal by about 3 tbsp)
3 eggs, separated
2tsp coffee powder
Coconut oil to grease
Method
- Preheat oven to 180°C (355F). Grease a round 22cm (9inch) (base measurement) cake pan with coconut oil. Line the base with non-stick baking paper.
- Combine the cocoa powder and hot water in a medium bowl. Combine the instant coffee powder and boiling water in a cup. Add the coffee to the cocoa mixture and stir until combined.
- Add almond meal, coconut crystals (or honey) and egg yolks to cocoa mixture, and stir until well combined.
- Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined. Gently fold in remaining egg whites until just combined.
- Pour mixture into prepared pan. Place cake pan in a roasting pan. Pour enough boiling water into the roasting pan to reach two-thirds of the way up the side of the cake pan. Bake in preheated oven for 40 minutes or until a skewer inserted into the center of the cake comes out clean. Remove from oven. Remove cake pan from water bath and set aside for 20 minutes to cool. Turn cake onto a wire rack and remove paper. Set aside for a further 20 minutes or until cooled to room temperature.
- Cut cake into wedges and carefully transfer to serving plates. Serve with strawberries. (Or continue with the frosting)
Ghee ‘Buttercream’ Frosting
{Note – there is ghee in the frosting, but because that’s pure milk fat and has either no or very, very small/trace amounts of lactose and casein, I count that as dairy-free in my diet. I am sensitive to dairy, but ghee doesn’t cause me any problems. You’ll just have to leave the frosting off if you want this to be 100% purely dairy-free. Or perhaps try making it with coconut cream, though it won’t hold its shape like this one.}
Ingredients
3/4 cup coconut crystals
1/4 cup good quality unsweetened cocoa
Approximately 3 heaped dessertspoons of ghee
A dash of vanilla extract {not that fake horrible ‘essence’ stuff}
A dash of water, just enough to reach the right consistency
Method
Measure and combine the coconut crystals and cocoa
Add a dash of vanilla extract
Add the ghee and mix with electric beaters on high
Add in a dash of water. Mix again for a moment and see if you need to add more. You’ll be able to tell because when the right amount of water is added, the mixture will transition from pebbly to smooth.
Done! Add to your cooled cake, and lick the beaters.
Honestly, it’s pretty hard to go wrong with this, as you can add little amounts of sugar/cocoa/ghee/water as you see fit to alter the consistency until it’s perfect.
Garnish
Ingredients
Strawberries
Lindt Excellence Dark Chocolate – Strawberry Intense (You can use regular dark chocolate to reduce the sugar content)
Method
Unwrap your chocolate, turn it over, and use a large, sharp knife to scrape chocolate peelings from the back of the block. Sprinkle very gently over frosted cake.
Slice up one strawberry fan-style, and garnish. A few more on the side don’t hurt!
And you’re done!
More photos here – http://epherielldesigns.com/flourless-chocolate-cake-with-ghee-buttercream-frosting-and-a-strawberry-twist-dairy-free-gluten-free-grain-free-paleo
Serves 5
40 minutes
This is a Non-Dairy Recipe
Ingredients
- 50g (1/2 cup) cocoa powder, 80ml (1/3 cup) hot water 2 tsp boiling water
- 1 x 100g pkt almond meal 100g (1/2 cup) coconut crystals or honey, 3 eggs, separated
- Coconut
- 3/4 cup coconut crystals, 1/4 cup good quality cocoa
- Approximately 3 heaped dessertspoons of ghee
- A dash of vanilla extract {not that fake horrible ‘essence’ stuff}
- A dash of water, just enough to reach the right consistency
- Strawberries
- Lindt Excellence Dark Chocolate – Strawberry Intense
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3 Responses to “Flourless Chocolate Cake with Ghee ‘Buttercream’ Icing”
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not concerned about the sugar for the frosting, but concerned about the dairy?? i wouldn’t consider this paleo unless you sub a natural sugar for the icing sugar……….
This looks really great, especially for a special occasion. With teens in the house, “Paleoesque” is more their style (we do a little dairy/honey/maple syrup here and there). I’d rather make something like this that will keep them happy, otherwise they may stop by the bakery while they are out and about on their own.
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