I made this cake a couple months ago after seeing the original version in style-at-home but I’ve decided to post it now because it’s just so good! you’d never believe a cake this decadent could actually be good for you, but it is. Well, for the most part at least (chocolate has antioxidants, right?, and coconut milk is good fat, right?…almonds are good for the heart, yeah?….ok maybe I’m just in denial, either way, it’s much healthier than your average chocolate cake!) It’s a little work, but I promise it’s worth it.
- 2 cups extremely dark chocolate, chopped
- 3/4 cup canned light coconut milk
- 2 teaspoons rum
- 1/4 cup almond meal
- 6 large eggs
- 1/2 cup truvia (depending on taste)
- 2/3 cup canned light coconut milk
- 8 ounces bittersweet chocolate, finely chopped
- 1-1/4 cups sliced almonds, toasted
- Store-bought almond Paste, such as the kind from Ikea
To prepare the cake:
Preheat the oven to 200°C.
- Line the bottom of a 9-inch springform pan with parchment paper, generously grease the paper and sides of the pan with coconut oil or margarine.
- Heat the coconut milk in a saucepan over medium heat, until it just boils. Lower the heat and add the chocolate, stirring until smooth . Transfer to a large bowl. Stir in the rum and almond meal.
- Using a hand mixer, beat the eggs and truvia until the mixture has doubled in volume.
- Fold the eggs into the chocolate mixture until just incorporated.
- Pour the batter into the prepared pan and bake until a dry crust forms on top but the center is still slightly soft, 20 to 22 minutes.
- Transfer the pan to a wire rack and allow the cake to cool completely, about 1-1/2 hours. The cake will fall as it cools.
- Before removing the cake from the pan, lightly press down on the top of the cake to compact it further and to even out the crusty top.
- Remove the sides of the pan. Using the cake pan as a guide, cut out a 9-inch cardboard round and place it on top of the cake. Invert the cake onto the round, cleaning up the crumbs as you go.
- To finish the cake: Roll the almond paste between 2 sheets of plastic wrap until quite thin, enough to cover the whole cake. Cut out a 9-inch circle, using the bottom of the cake pan as a guide. Place the almond circle atop the cake. Transfer the cake to a wire rack.
To prepare the glaze and decorate the cake:
- Set a small saucepan over low heat and melt the coconut milk and chocolate, stirring until smooth. Remove from the heat and cool until the glaze is almost set but still spreadable.
- Spread the sides of the cake with just enough glaze to cover any crumbs. Reheat the glaze over low heat until barely pourable, so still pretty thick.
- Pour the remaining glaze into the center of the cake and, quickly, spread it over the top of the cake and around the sides, working the glaze as little as possible. Allow the glaze to cool slightly.
- Sprinkle the almonds around the outer edge of the top of the cake, forming a 11/2-inch border. Press the almonds to the side of the cake, transfer cake to a platter and refrigerate until served.