Chocolate Cake
FromOurHideaway.com
Servings Prep Time
12 10minutes
Cook Time Passive Time
60minutes 1 hour
Servings Prep Time
12 10minutes
Cook Time Passive Time
60minutes 1 hour
Ingredients
Cake
Cherries
Whipped Coconut Cream
Instructions
  1. Preheat oven to 275 F. Grease the bottom of a 9-inch springform pan.
  2. If your coconut oil or honey are hard, warm them at a low temperature just until softened. Make sure they are not hot when you add them to the eggs.
  3. Beat egg yolks. Then beat in the remaining ingredients except for egg white.
  4. With clean beater(s), beat the egg whites until stiff peaks form.
  5. Stir 1/4 of beaten egg whites into the cocoa batter. Then gently fold in the remaining egg whites.
  6. Pour batter into prepared pan, and bake for 55 to 65 minutes. Watch it closely near the end. A toothpick inserted into the centre should come out clean. Allow to cool in pan 1 hour before removing.
  7. Drain the cherries. You should get about 1 1/2 cups juice.
  8. Whisk arrowroot flour (1 tablespoon per 1/2 cup juice) into cold juice. In a small saucepan over medium high heat, cook until thickened, stirring constantly.
  9. Stir cherries and sweetener into the sauce and allow to cool. Note: If you can find unsweetened cherries, adjust your added sweetener accordingly.
Whipped Coconut Cream
  1. To make whipped coconut cream, chill a can of good quality coconut milk in the refrigerator overnight. Also chill a mixing bowl and beaters.
  2. Then, carefully remove the lid from the can and scoop off the hard layer at the top. Put in the chilled mixing bowl, and beat it to whip it up. As you’re doing this, you can drizzle a teaspoon of honey into your coconut cream. The remaining coconut water can be used in a smoothie.
  3. Top the cake with the cherry sauce and garnish with whipped coconut cream.