- 3.5 oz darkest chocolate, broken into small pieces (I used Lindt 85%, one whole bar)
- 1/2 c. butter
- 1/4 c. coconut oil
To chocolate mixture, add:
- 1/2 c. erythritol
- 1 t. blackstrap molasses (you can omit this to lower the carb count, but the flavor is improved greatly by it)
- 1 t. vanilla extract
- 3 large farm-fresh eggs
In a separate bowl, combine dry ingredients:
- 1/3 c. coconut flour
- 1/3 c. whey protein isolate (Make sure there are no weird flavors/sweeteners/additives; just protein in powdered form- I like Bob's Red Mill for this purpose.)
- 1/4 c. carob powder
- 3/4 t. aluminum-free baking powder
- 1/4 t. sea salt
- 1/4 t. pure stevia extract (I use NuNaturals; a pure dry form. If you are using liquid stevia, your amount may differ; be sure combine it with the chocolate mixture above instead of adding it here.)
You can serve this warm, which is yummy, especially with homemade ice cream or a hot berry or caramel sauce, but be advised it can be rather hard to handle until it has cooled slightly. For best presentation, allow to cool a bit until it has firmed up. If you are going to frost it, or serve it as a layer cake, it must cool completely before handling. I usually let mine sit overnight.
For the adventurous new cook, or those who want the very best texture and an evenly baked cake and are willing to do a little bit of extra work for it, I highly recommend cooking this au bain marie. Just set your cake pan into a larger pan (a 9x13 casserole dish will do the trick), and fill the outer pan with at least an inch of very hot (preferably boiling) water. If this is your first time, here's a hint: ALWAYS put the cake pan into the larger pan BEFORE you add boiling water. This is the voice of experience talking, heh.
Best luck; and let me know how you like it if you try out the recipe!