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Ingredients
- 3 bars Endorfin Madras Curry Coconut Mylk Bar, broken up into chunks (this bar was featured in our August 2017 subscription box, but this recipe can be made with any Endorfin chocolate bar, like our Coconut Dream bar)
- 6 tbsp coconut oil
- 3 eggs
- 6 tbsp coconut sugar, blended into a powder
- 6 tbsp almond meal/flour, break up any chunks
- 2 tbsp cacao powder (don't use the dutched stuff!)
- 1 tsp curry powder
- Big pinch sea salt
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Directions
- Preheat oven to 350°F. Line the bottom of an 8 inch spring form cake pan bottom with a round of parchment paper; lightly grease sides and paper with coconut oil. A regular cake mold is also fine. Alternatively, you can fill 4 small ramekins.
- In a bowl whisk the eggs, add in the coconut sugar powder, almond flour, cacao powder, curry, sea salt. Whisk until well combined.
- In a double boiler or metal bowl set over a saucepan of barely simmering water, melt chocolate with coconut oil, stirring, until smooth. Remove top of double boiler/bowl from heat, and whisk the chocolate mixture into the egg mixture.
- Pour batter into pan and bake in middle of oven for 20-25 minutes. The edges of the cake will look done, the middle will still be darker in color and may look undercooked , but will be firm to the touch. You want to undercook the cake slightly so it will be soft, moist, and decadent. If cooked too long it’ll be dry. Let the cake cool in the pan on a rack for 5-10 minutes before removing and plating.
- Dust cake with additional cocoa powder and curry powder. Serve with dairy free ice cream or fresh berries if desired. Cake keeps in an airtight container up to 1 week.
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