Chocovivo’s Tropical Dream Cake

Allergens

Dairy, Eggs, Tree Nuts (Almonds)

Ingredients

• 10 oz dark chocolate (70% cocoa)
• 8 tbsp unsalted butter
• 5 large eggs
• 3/4 cup granulated sugar
• 2 tsp pure vanilla extract
• 1/2 cup ground almonds
• 1/4 cup coconut flour
• 1/4 cup cocoa powder
• 1/2 cup passion fruit pulp
• Whipped cream for topping
• Shaved dark chocolate for garnish

Instructions

1. Preheat oven to 350°F (180°C). Grease and line an 8 inch round cake pan with parchment paper.
2. In a double boiler, melt the chocolate and butter together until smooth. Let cool slightly.
3. In a large bowl, whisk eggs, sugar, and vanilla extract until pale and fluffy. Gradually add the melted chocolate mixture, stirring well.
4. Sift in ground almonds, coconut flour, and cocoa powder. Gently fold into the batter.
5. Pour half of the passion fruit pulp into the batter, swirling it through with a spatula for a marbled effect.
6. Pour the batter into the prepared cake pan and bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely before removing from the pan.
8. Serve slices of the chocolate passion fruit cake with whipped cream on top and shaved dark chocolate garnish.

Chef’s Insight

The balance of flavors in this cake truly takes one on a tropical journey.

Notes

The coconut and passion fruit flavors truly shine in this gluten-free cake.