Paleo Chocolate Mud Cake
I’m not a big chocolate cake fan, mud or otherwise, in fact its the easiest sweet for me to knock back. But I always had this incredibly rich & devilish recipe that I would make for the occasional birthday cake, it had 2 blocks of butter and 2 bags if chocolate melts and that wasn’t even including the ganache topping! That cake hasn’t been made since our engagement party, if only I’d had this recipe then this would of been my choice.
The chocolate I used had cacao nibs in it and its added a lovely crunch so if your chocolate doesn’t have the nibs in it and you want the crunch add 2-3 Tbsp of crushed cacao nibs, you wont regret it.
You do need to let the cake cool in the fridge for 2 hours you need to allow the chocolate to set & its no where near as nice warm, trust me I tried it when I took the photo!
This cake tastes amazing and doesn’t make you feel sick.
Serves: 10 – 12
320g chocolate (your paleo friendly favorited)
1/2 cup coconut oil
6 whole eggs
1/2 cup agave
110g almond meal
Preheat oven to 150c & prepare a 23-25cm cake time with baking paper.
Melt the chocolate and oil in a double boiler.
Using an electric mixer whisk the eggs. Once they start to become frothy add the agave & keep mixing until the eggs begin to really get light and fluffy. Check your chocolate has cooled below 40c and add to the eggs. Now fold in almond meal.
Pour cake mixture into the tin and place in a bain-marie. Cook for 1hr. Once cooked remove cake from bain-marie and allow to cool in the oven with the door ajar. Cool cake in fridge for 2hours before serving with coconut cream and strawberries. Or if you want a little topping try the Nuilife Chilli Chocolate spread or Chocolate Coconut spread.