Chocolate Almond Coconut Cake
|Source||City Market Prepared Foods Department|
|Prep time||20 minutes|
|Cooking time||15 minutes|
|Total time||35 minutes|
You can find these mini gluten-free chocolate cakes in our Prepared Foods Department, but if you want to try making them yourself, here's our exclusive recipe!
Preheat oven to 350°F.
Over a double-boiler, melt together 2 Tbsp butter, coconut oil, honey, coconut milk, and 1 cup chocolate chips. Stir until fully melted and combined. In a separate bowl, beat eggs and add almond flour, coconut flakes, and salt. Add the chocolate mixture and stir to combine.
For baking, you can use wide cupcake or muffin tins to make 12 mini-cakes, or an 8 or 9 inch tart pan to make one larger cake. Bake mini-cakes for 15 minutes or the large cake for 25 minutes. A toothpick should come out clean when done. Let cool to room temperature on cooling racks.
In the meantime, melt together remaining butter and chocolate chips in double-boiler for the ganache. Pour ganache evenly over cakes. While chocolate is still warm, sprinkle sliced almonds and maple coconut chips over the cakes. Let set completely before serving.