My thanks to Irena Macri of Eat Drink Paleo for this amazing recipe. It not only looks good, it tastes scrumptious too and the grand-kids loved it as dessert. I served it with whipped coconut cream.
I used an 8″ loose-bottomed cake tin and there was plenty of mixture for the tin. There was probably ample mixture for a 9″ tin.
1/3 cup + 2 tablespoons coconut oil
5 tablespoons raw cacao powder
5 tablespoons sweetener, I used raw honey
4 whole eggs, separated
Strawberries, raspberries and blueberries (or other fruit)
Line an 8” (or slightly larger) cake tin with baking parchment.
Pre-heat oven to 170°C / 320°F.
Put the coconut oil into a glass bowl and melt in the microwave (or oven) until just melted.
Add the cacao powder and honey and mix really thoroughly. Put to one side.
Add a pinch of salt to the egg whites and whisk until very stiff. You should be able to turn the bowl upside down and they won’t slide out.
Making sure the chocolate mix is only luke-warm, add one egg yolk and stir it through the mixture with a spatula. Add the remaining three yolks and whisk them in really well.
Add the final third of egg white and gently fold it in until there are no white clumps left. Don’t over-beat as you want the mixture light and fluffy.
Place on the middle shelf in the oven for 30 minutes.
After 30 minutes, turn the oven off and open the door slightly. Leave the cake to cool down slightly like this and then remove from oven and leave to cool in the tin for a further 15 to 20 minutes. Remove from tin and gently peel off the lining paper.
Leave to cool completely before filling with fruit.
Serve with whipped coconut cream/ice cream/chocolate sauce.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.