Delectable Paleo-Friendly Hungarian Chocolate Cake with Raspberry Coulis

Allergens

None

Ingredients

• 100g almond flour
• 50g cocoa powder
• 6 large eggs
• 150g coconut oil
• 200g sugar substitute (erythritol or xylitol)
• 2 tsp baking soda
• 2 tsp white vinegar
• 1 cup fresh raspberries
• 1 tbsp lemon juice
• 1 tbsp honey

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8 inch springform pan.
2. In a large bowl, whisk together almond flour, cocoa powder, and baking soda.
3. In another bowl, beat eggs, coconut oil, and sugar substitute until light and fluffy.
4. Add the dry ingredients to the wet ingredients in three parts, alternating with the vinegar, stirring well after each addition.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25 30 minutes or until a toothpick inserted comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. For the raspberry coulis, blend fresh raspberries, lemon juice, and honey in a blender until smooth. Strain through a fine mesh sieve to remove seeds.
8. Serve cake slices with a drizzle of raspberry coulis and enjoy!

Chef’s Insight

To further elevate the texture and flavor, you can add a pinch of sea salt to the dry ingredients or incorporate a dash of vanilla extract into the wet mixture.

Notes

This recipe showcases a delicious dessert that adheres to paleo diet guidelines while maintaining the rich flavors and textures of a traditional Hungarian chocolate cake.