Last weekend the family got together and celebrated all the October birthdays. Since one of the birthdays was mine, I decided that I wanted to indulge myself with a birthday treat. I did not however, want to stray too far afield from eating within the Paleo lifestyle template. I especially did not want to eat anything with gluten or tons of sugar.
I pulled out this recipe which is a favorite of mine. It’s chocolatey, creamy, and not too sweet. The only sweetener in the recipe comes from the chocolate.. I used 54% cacao, which was all that I had on hand. If 70%+ cacao chocolate was substituted, all the ingredients would be Paleo. However, this is an indulgence, a treat. My primary motivation was not to eat anything that would give me gastric distress, or unstable blood sugar.
- 1 cup coconut milk (I subbed this in. If you do dairy, you could use regular milk)
- 1 TBSP instant coffee powder
- 1 pound semi-sweet chocolate, broken into pieces
- 1 TBSP Vanilla extract
- 1 TBSP Orange liqueur
- ½ lb. Butter (2 sticks)
- 5 eggs
- Berries, for garnish
Makes 16 servings.
Preheat the oven to 350 F. Grease the sides and bottom of a 9-inch springform pan, and line the bottom with parchment or wax paper. Grease the paper.
In a large heavy saucepan, heat the coconut milk until simmering. Turn the heat to low, add the coffee powder and chocolate, and stir until the chocolate has melted. Remove from the heat.
Add the vanilla, liqueur, and butter and stir until smooth. Mix in the eggs.
Pour the batter into the pan and bake for 23 minutes. The cake will look undone. Remove it from the oven, let cool and refrigerate until firm (allow several hours). Run a knife around the sides and remove the springform.
Serve with berries.
Note: This is the place where I intended to insert a photo of a FABULOUS piece of Chocolate Triple Bypass topped with some beautiful raspberries. Unfortunately, when I got hoe from work and went to take the photo, I discovered that TMOTH (The Man of the House) had eaten the last piece. You have to use your imagination until the next time I make this.
Delicious! I want to see the result though :(. Make it again now! 😀
Perhaps I will include this in our Thanksgiving feast. I’d like another piece.
I am salivating, what a cake! Gotta ask for clarification as I am in Ireland and sometimes food descriptions don’t translate well. Did you use thick coconut milk? The kind that comes in a can and you have to mix the fatty top (yummy) with the watery end of the can? Or were you referring to the sort of watery milk that comes in a carton?
I’m new to primal eating, about 10 days and delighted to see a recipe like this 🙂
No carb flu so I guess I am lucky. Glad to have found your blog…
Haha, silly me, I see the can of coconut milk beside the oh-so-familiar block of Kerrygold butter!
If you can tolerate dairy, I’d suggest using full fat milk. This tasted good with the coconut milk, but the texture was a bit off. I suspect that there is some sort of chemical reaction with the milk proteins. I’m not saying it was bad with the coconut milk. It was better with real milk.