“Authentic German Paleo Black Forest Cake with Cherry Compote and Whipped Coconut Cream”

Allergens

Eggs, Coconut, Almonds, Cocoa

Ingredients

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 6 large eggs, separated
• 1/2 cup maple syrup
• 1/3 cup coconut oil, melted
• 2 tsp pure vanilla extract
• 2 cups fresh or frozen cherries, pitted and halved
• 1/4 cup balsamic vinegar
• 1 can full
• fat coconut milk, chilled overnight
• Fresh cherries and chocolate shavings, for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk egg yolks, maple syrup, melted coconut oil, and vanilla extract until well combined. Stir the wet mixture into the dry ingredients.
4. In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
5. Pour the batter into the prepared pan and bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely.
6. For the cherry compote, combine cherries and balsamic vinegar in a saucepan over medium heat. Cook until the cherries soften and release juices, about 15 minutes.
7. Open the can of coconut milk and scoop out the solid cream, leaving the liquid behind. Whip the cream with a hand mixer or stand mixer until fluffy and stiff peaks form.
8. To assemble, place the cooled cake on a serving plate and spread half of the cherry compote over the top. Add a layer of whipped coconut cream and top it with the remaining cherry compote. Finish with a final layer of whipped coconut cream, garnishing with fresh cherries and chocolate shavings.

Chef’s Insight

To achieve a truly authentic Black Forest flavor, use high-quality unsweetened cocoa powder and dark chocolate shavings.