1/2 cup + tbsp. coconut flour
1 cup chocolate chips or high quality dark chocolate
1/2 cup coconut oil
6 organic eggs
1/2 cup maple syrup
1 vanilla stick
1/4 cup coconut milk
1/2 tsp. apple puree
1/4 cup cocoa or carob powder
1 tsp. baking soda or aluminum free baking powder
1/2 tsp. salt
2 cans of coconut cream at least 20%/22% (store them for 3 days before in the fridge so that the cream will really harden)
200 gr’ high-quality white chocolate (you can make your own with cocoa butter and agave syrup)
1. First melt the coconut oil and the chocolate, and set aside to cool.
2. In a bowl, scramble the eggs. Add the maple, vanilla, apple puree and coconut milk and mix to uniform the batter.
3. Once the chocolate has reached the room temperature, add it to the batter.
4. In a separate bowl, sift the coconut flour.
5. Add the cocoa, soda and salt to the coconut and stir well.
6. Combine the dry and wet ingredients.
7. Devide the batter between 2 cake pans (8 inch / 20 cm), and bake at 350F (176C) for 20-25 minutes until a toothpick inserted into the center of the cake comes out clean. Be careful not to burn the cake on the edges.
8. After the cake has cooled, slice it into 3 or 4 layers and fill it with coconut cream:
1. Open the cans from the bottom to remove the hard cream. You can use the remaining milk for the next porridge or baking (by the way, if you store the cans for a week in the refrigerator, then the whole cream hardens and there is no milk left).
Transfer to a mixer bowl.
3. Melt the white chocolate and let it cool.
4. Add the chocolate to the cream.
5. Store the cream in the refrigerator for two hours, then spread it between the chocolate cake layers.
*Serve the cake cold.