Ingredients: |
Ingredients: Batter
4 oz gluten-free sweet baking chocolate or plain chocolate
½ cup hot water
1 cup all-purpose flour blend
1 cup buckwheat flour
¾ cup ground almonds
¼ cup arrowroot
1 Tbsp psyllium husks/powder
1 tsp bread soda
¼ tsp salt
1 cup ghee
1 cup sugar
1 cup brown sugar
4 egg yolks, large
1 tsp vanilla
1 cup kefir
4 egg whites, large
Frosting
1 cup sugar
¼ cup ghee
1 small can evaporated milk
1 cup pecans, chopped
1 cup coconut, shredded or desiccated
1 tsp vanilla
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Directions: |
Directions:Preheat the oven to 180ºC/350°F. Prepare three 8 or 9-inch round cake pans by lining bottoms with parchment paper, then greasing each pan with coconut oil.
In the top of a double boiler (or in a bowl set over a pan of boiling water), stir chocolate and hot water together until melted; remove from heat.
Whip egg whites in a clean, dry bowl until stiff peaks form.
In another bowl, beat ghee and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add melted chocolate and vanilla and mix well. Sift in dry ingredients - mix. Pour in kefir a little at a time, beating until smooth. Gently fold the stiff egg whites into the batter until combined. Divide batter evenly between prepared pans. Bake for 30-35 minutes (longer if using a regular cake pan) or until cake springs back with a gentle touch in centre.
Cool cake/s completely. Meanwhile, in a saucepan, whisk together evaporated milk, sugar and ghee until well blended and cook over medium heat for 10 minutes, more or less for the mixture to become thick and golden brown, stir constantly. When the frosting is shiny and thick, stir in the nuts and coconut and cool completely. Frost the layers as you assemble the cake. |
This recipe for Chocolate Cake - German is from