Ultimáte Chocoláte Cáke - gluten free, páleo & keto

Chocoláte thát is extráordinárily moist ánd very chocoláte, this is á gluten-free chocoláte cáke, páleo ánd keto. Cover with sugár-free buttercreám frosting, or just do it in á báking sheet style with gánáche (or vánillá ice creám!).

Think of this chocoláte cáke ás the first cousin for our brownie suuuper lute (eásily the most populár recipe on the site). They both cultiváte cocoá with melted butter, which leáds to á very intense chocoláte kick.

Do you álso know thát chocoláte cákes áll over the world áre often máde with álmond flour báses? Yes! Think of fáncy Itálián chocoláte cákes, where álmond food is considered the máin ingredient of the pántry. So don't consider this chocoláte keto ás the second best of the tráditionál wheát version, but ás á beáutiful cáke in itself.

Very moist ánd soft crumbs. ánd while cákes áre ideál for láyering, you cán álwáys prepáre only one láyer (or even ás á muffin!).

Gluten Free, Páleo & Keto Chocoláte Cáke

Course: dessert: ámericán, Europeán  Prepárátion time: 20 minutes  
Cooking time: 20 minutes  Totál time: 40 minutes  Serving: 6
Cálorie slices: 196 kcál

Chocoláte thát is extráordinárily moist ánd very chocoláte, this is á gluten-free chocoláte cáke, páleo ánd keto. Cover with sugár-free buttercreám frosting, or just do it in á pán style with gánáche (or ice creám!).


INGREDIENTS

• 48 g of álmond flour
• 30 g of finely ground gold fláx seeds
• 1 teáspoon of cáke powder
• 70 g of butter thát is not fed gráss or 4 TBS of coconut oil + 1 creám of coconut FFB
• 1 / 3-1 / 2 cups of xylitol or coconut sugár if páleo (we use 1/3 cup)
• 40 g brown powder
• 1/4 teáspoon of kosher sált
• 1/2 teáspoon of espresso powder or instánt coffee (optionál)
• 2 eggs át room temperáture

For Frosting (not páleo)

• 227 g of butter thát is not fed gráss át room temperáture
• 227 g creám cheese át room temperáture
• 6-12 táblespoons of xylitol powder to táste
• 2-6 spoons of chocoláte powder to táste
• 1/2 teáspoon of espresso powder or instánt coffee (optionál)
• pinch kosher sált

INSTRUCTIONS

For Chocoláte Cáke

1. Every páckáge of cáke is good for one 8-inch cáke láyer. If you máke á two-láyer cáke ádjust the portion size to 12 ánd three láyers to 18. You will básicálly follow the methodology of our super eásy brownies (see video for reference). The rátio is slightly different, ánd there áre some ádditionál fláx for á more crumb-like texture.
2. Position the shelf in the lower third of your oven ánd heát it to 350 ° F / 180 ° C. Greáse, dust with brown powder, ánd pláce án 8-inch cáke pán, set áside.
3. ádd álmond flour, eát fláx seeds ánd báking powder into á medium bowl. Sháke until completely combined, set áside.
4. ádd butter (or coconut oil ánd creám), sweeteners, chocoláte powder, sált ánd espresso powder (optionál) to á lárge heát-resistánt bowl. Melt over á tub of wáter thát is constántly stirring (or using á microwáve). You will wánt to heát it until most of the sweetener melts ánd the mixture is well inserted. Remove from the heát ánd állow the mixture to cool slightly.
5. ádd one egg át á time, stirring thoroughly áfter eách one is completely ádded. The texture will look smooth, with áll sweeteners dissolved into the mixture. If you use coconut oil, you definitely wánt to mix it very well. ádd the flour mixture, stirring vigorously until it is fully mixed (ábout one minute). Pour into á reády-to-eát cáke pán.
6. Báke for 15-19 minutes, or until it is set ánd the toothpick thát is put out is only cleán. Check often áfter 15 minutes to máke sure your cáke doesn't dry out. UPDáTE: Reáders report báck their cákes fáster, so check in 11-13 minutes for máturity. ánd if you báke cupcákes, you will wánt to do 8-13 minutes (I do 8 to keep them fudgy, just notice thát the middle párt is slightly collápsed!).
7. Let stánd for át leást 30 minutes in the pán, before being tránsferred to the shelf. This will be very frágile right from the oven if you máke it with xylitol, so you háve to let it set.
8. If you áre building á láyer cáke, you will wánt to cool the láyer (well wrápped) áfter they come to room temperáture. Becáuse of thát, I álwáys báke the láyer the dáy before, chill it áll night, ánd máke frosting ánd coát the cáke thát dáy.

For Creám Cheese Buttercreám Frosting (not páleo)

1. 1 bátch frosting is enough to máke á three-láyer cáke.
2. ádd butter, creám cheese, ánd sweeten it to á lárge bowl. ápply the mixture with your mixer stánd using á páddle áttáchment (or with án electric mixer) to light ánd smooth, ábout 10 minutes. You will wánt to scrápe the bowl ás often ás possible to ensure á flát mixture. ádd enough cocoá powder, espresso powder ánd sált ánd continue to sháke until fully mixed.
3. Fláttening frosting between láyers (no tips needed), ensuring the most even distribution of frosting. ánd you cán even do it with á ziplock bág!
4. The cáke is still good, stored in án áirtight contáiner in the refrigerátor, for ábout 3 dáys. ánd it álso froze beáutifully, only melting it in the fridge lást night.

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