Raw Cacao Cake with Dark Chocolate Coconut Cream Ganache.
When you're craving chocolate, this cake more than satisfies. Not only is this decadent dessert rich, bouncy and gooey, but it's one of those indulgences that will have you moaning aloud. Foodgasm alert!
Raw cacao is a SUPERFOOD with the same polyphenols as green tea and red wine, and it has a mood booster called anandamide (the bliss molecule) which gives you instant euphoria.
Make this amazing single-serving cake for you alone or to share.
Ingredients
Dry
2 T LF Gourmet Flour Blend*
1 T Raw Cacao
2 t Stevia or Monk Fruit Sweetener for Baking
1/2 t Baking Powder
Pinch salt (not too much)
Wet
1 Egg Plus 1 Yoke
2 T Pure Olive Oil (not EVOO)
1/2 t Pure Vanilla Extract
Ganache
20 Dark Chocolate Baking Chunks (70%+ cacao)
2 t Coconut Milk
* My LFG baking blend is Cassava, Coconut and Almond flours
Instructions
In round (shape you want the cake to be) mug, whisk together dry ingredients. Add wet ingredients and whisk together well until like cake batter. Pop in microwave for 90 seconds. Meanwhile, put chocolate chunks and coconut milk in a ramekin. Remove cake from microwave when done and let cool for 1 minute. Heat chocolate/coconut milk for 30 seconds or until soft and blendable. Mix with fork or small whisk until thick and smooth. If it's not the consistency of hot fudge, add a few more drops of coconut milk. Turn cake out onto the center of a dessert plate. Pour ganache over top and let it ooze down the sides of the cake a little. Garnish with mint leaf.
Mmmmmmm, Aaaaaaaaah! You're Welcome!