Mouthwatering Paleo Chilean Dessert: Chocolate-Almond Flourless Cake with Berry Compote

Allergens

Eggs, Nuts (Almond)

Ingredients

• 1. 6 oz unsweetened chocolate, chopped 2. 1/2 cup almond flour 3. 1/4 tsp sea salt 4. 1/2 tsp baking soda 5. 6 large eggs, separated 6. 1/2 cup coconut sugar 7. 1/2 cup unsweetened almond milk 8. 1 cup mixed berries (e.g., strawberries, blueberries, raspberries) 9. 1 tbsp lemon juice 10. 1 tbsp coconut sugar (for compote)

Instructions

1. Preheat oven to 325°F (163°C). Grease and line an 8 inch springform pan with parchment paper.
2. Melt chocolate in a double boiler or microwave, stirring until smooth. Set aside.
3. In a medium bowl, whisk together almond flour, salt, and baking soda.
4. In another large bowl, beat egg yolks and 1/4 cup coconut sugar until pale and creamy. Stir in melted chocolate, almond milk, and dry ingredients, mixing until well combined.
5. In a separate bowl, beat egg whites until stiff peaks form. Gradually fold into the chocolate mixture.
6. Pour batter into prepared pan and smooth the top. Bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
7. Meanwhile, combine berries, lemon juice, and 1 tbsp coconut sugar in a saucepan over medium heat. Cook until berries soften and release juices, about 5 minutes.
8. Slice the cooled cake into wedges or squares and serve with warm berry compote on top.

Chef’s Insight

This rich and flavorful dessert showcases the best of Chilean ingredients while adhering to Paleo principles.

Notes

This recipe requires a springform pan and a double boiler or microwave-safe bowl for melting chocolate.