Happy Valentine’s Day to all Thermie Living readers
Valentine’s Black Forest Cake
Gluten Free, refined sugar free
Find the original post by Alice “The Whole Daily” here
Flourless Black Forest Cake
- 4 eggs at room temperature
- 1/4 cup maple syrup (65g)
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 cup melted coconut oil (50g)
- 1/4 cup almond milk (50g)
- 1/4 cup coconut flour (35g)
- 1/2 cup almond meal (50g almonds milled 8 sec speed 8)
- 1/4 cup raw cacao powder (30g)
- 1 tsp bi carb soda
- 1/2 tsp ground sea salt
- 80 grams dark chocolate cut into small pieces. (Use either Loving Earth brand or Lindt 80% or 90% chocolate.)
- 1 tsp beetroot juice (this is what I made the love-heart pattern out of in the top)
- 1 cup raspberries
- EITHER 1 cup labne cheese (we make our own, here’s how) OR 1 cup thick coconut cream OR whipped dairy cream (full fat ploise) – mix with 2 tbs maple syrup and 1/2 tsp vanilla bean paste or vanilla extract
- Preheat your oven to 180C (350). Grease and line a 24cm round cake tin
- Blend the eggs, melted coconut oil, maple syrup, vanilla bean paste and almond milk (or milk) until fully combined.
- Add the coconut flour, almond meal, cacao powder, bi carb soda and salt and process again until smooth, scraping down the sides as you need.
- Stir in the chocolate chips and then pour cake mix into the your tin.
- Bake for30-35 minutes or until a skewer inserted into the center comes out clean or it bounces back lightly when pressed in the center with your finger.
- Remove from oven, let sit for five minutes and turn out onto a cake rack until completely cool
- Using a bread knife, carefully cut the cake in half.
- Spread the bottom layer of the cake with labne or cream and top with raspberries then place the top layer of the cake on and spread with a thin layer of cream
- If you want to make love hearts on top of your cake. Get 1 single drop of beetroot juice, drip it onto the cake and then using a toothpick, drag a line from the top if the ‘circle’ through it. This makes the heart.
Here is the Thermie version converted by Andrea Alf:
First mill almonds to flour – set aside.
Add butterfly and blend eggs for 2 min / speed 4. Add all ingredients – see step 2 and whip for another minute on speed 3.
Then add – see step 3 and mix 10 sec / speed 3 without butterfly but including the chocolate from step 4.
Now proceed with step 5-9. For whipping the cream, please make sure you clean the TM bowl and butterfly really well and use a cold bowl.