Chocolate Cherry Bliss Bombe

Allergens

Eggs, Nuts (Almond)

Ingredients

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup coconut sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup canned full
• fat coconut milk
• 1/4 cup almond butter
• 1 cup fresh cherries, pitted and halved
• 1/3 cup dark chocolate chips

Instructions

1. a. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper. b. In a large bowl, whisk together almond flour, cocoa powder, coconut sugar, vanilla, and salt. Set aside. c. In another bowl, beat egg yolks with coconut milk until smooth. Gradually add this mixture to the dry ingredients, stirring until well combined. d. In a separate bowl, beat egg whites until stiff peaks form. Fold them into the batter gently. e. Stir in almond butter and half of the cherries. Pour the batter into the prepared pan and bake for 30 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely. f. Once cooled, freeze the cake for at least 4 hours or overnight. g. In a double boiler, gently melt the dark chocolate chips, stirring occasionally. Allow to slightly cool. h. Remove the cake from the freezer, unspring from the pan, and place on a serving plate. Drizzle the cooled melted chocolate over the cake, allowing it to flow down the sides. Top with the remaining cherries for an exquisite presentation.

Chef’s Insight

"Chocolate and cherries are an irresistible pairing, making this Paleo dessert a delightful treat for everyone to savor."

Notes

Be sure to let the cake cool completely before freezing it. - To achieve a smooth chocolate drizzle, melt the chocolate slowly and gently over low heat.