Had a lovely time with homeschooling mothers this evening. And of course, when moms get together, someone has to bring something chocolaty. I found this recipe over 10 years ago, when my mom got me a Better Homes & Garden cookbook. Given, all the recipes have to be revamped to be truly healthy. However, a basic cookbook has been helpful for me to see how recipes are constructed; from there I can re-construct them.
Chocolate Truffle Cake
This is the doubled version – fits a 9×13 inch casserole dish
4 cups moist cookie crumbs (if they’re too dry, add melted butter to connect to form a crust)
12 oz dark chocolate – either chips or bars
3/4 cup coconut oil
3/4 cup cocoa
1/3 – 1/2 cup honey
8 drops Vanilla Stevia
2 cups of cream – can use coconut cream or real cream
1 1/4 cup sucanat, or palm sugar
2/3 cup coconut flour
In a double boiler, melt coconut oil, honey, chocolate, cream, and stevia. Preheat oven to 325 degrees. Meanwhile, in the mixer add each egg individually. Then add in the sugar, flour, and cocoa. While that’s mixing up, press the cookie crumbs into the pan until even and connected. Temper the egg mixture before adding the melted chocolate mixture to the egg mix. When fully incorporated, pour chocolaty goodness into the cookie crumb lined pan. Bake for 40-45 minutes. The center should not wiggle when you pull it out, but it will look “wet”. Let it cool for about 4 hours. It tastes better as it cools off and the flavors meld. Enjoy topped with fresh fruit or whipped cream and a nice cup of hot tea. Be careful, just a sliver goes a LONG way.