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I got this recipe from Mannin. I have adapted it slightly, so that the cake fits into my diet. I replaced the butter with coconut oil and the vanilla sugar with vanilla extract. I omitted the whipped cream to go with it. So I got to work. The recipe consists of fairly few ingredients, six to be exact, and I always like that much better than a long list of supplies. I always get a little demotivated by that, but maybe that's personal.

Recipe

Chocolate cake

A simple recipe with as few as six ingredients. And then this cake is also gluten-free and free of refined sugars. Yum!

Course	Intermediate
Kitchen	Dutch
Servings	10

Preparation time

Preparation time	15 min
Total	35 min

Ingredients

80 grams of dark chocolate (Vivani 92% cocoa - sugar free)
2 tablespoons cocoa powder
1 teaspoon water
100 grams of coconut oil
2 eggs, split
175 grams almond flour
1 tablespoon vanilla extract
some coconut milk to sweeten the melted chocolate (+/- 100 ml)

Chocolate cake

Preheat the oven to 180 degrees
Grease a shallow cake pan of 20 cm with some coconut oil
Fill a pan with a low water and put it on low heat. Put a heat -resistant bowl in this pan and make sure that the bottom just doesn't touch the water. Put the chocolate here (in pieces) together with the coconut milk and teaspoon of water. Always stir.
Add the coconut oil to the chocolate and let it melt completely. Add the almond flour the cocoa powder, the egg yolks and vanilla extract.
Beat the proteins in a separate bowl until it stands in peaks and then carefully scoop it through the chocolate mixture. Then put this mixture in the cake and put in the oven for about 15 minutes (note, each oven is different in terms of temperature and time).
Garnish with some toasted almond shavings and possibly some whipped cream (if you can or can eat milk).

So, first of all, melt the chocolate on the lowest possible fire, au-bain-marie (in a bowl above very soft boiling water). There are actually the rest of the ingredients, so the almond flour, the coconut oil, the egg yolks (keep the proteins separately) and vanilla extract and that was pretty much. I thought the chocolate cake was a bit too pure in taste, quite bitter. So this is not the recipe from Mannin that this is equally clear, but to the fact that I used 92% cocoa chocolate. The next time I contain this gluten -free chocolate cake, because it will certainly come and soon, I will add some coconut milk to the chocolate.

Now I have to say that I prefer to work with Vivani 92% cocoa. This is because coconut blossom sugar is used, an unrefined sugar that still contains almost all nutritional value. Mannin uses 75% cocoa in her recipe, so that is slightly less pure. This way the purity of the chocolate weakens slightly. Finally, I still garnished the chocolate cake with some toasted almond shavings, that is also very tasty. All in all I think it's a fantastic recipe!

Mixing bowls

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Chocolate cake

Preparation time

Ingredients

Chocolate cake

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