Amazingly Moist Chocolate Macadamia Cake

Is it cake? Is it a brownie? Cake? Brownie? I dunno. It’s cake, I think. But it’s so moist, it could be a brownie. Call it what you want; it’s good!

Recipe: Amazingly Moist Chocolate Macadamia Cake

2 eggs

2.5 oz unsweetened baking chocolate (I used a little more than 1/2 a 4-oz bar)

3/4 cup pure maple syrup (or less if you’re using semi-sweet baking chocolate)

1/2 cup melted coconut oil + a little extra to grease the pan

2 cups almond flour

1 tsp baking soda

1/2 tsp salt

1/2 cup chopped macadamia nuts (optional)

Melt the chocolate in a double boiler or microwave, and preheat oven to 325 degrees. Grease an 8×8 pan with coconut oil. Beat together the eggs, syrup and coconut oil. Stir in almond flour, baking soda salt and chopped nuts, then stir in chocolate. Pour into greased pan and bake for 20-25 minutes, until toothpick inserted comes out clean. Let cool for about 10 minutes before cutting.

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