Recipe: Chocolate Truffle Cake (nobody needs to know it’s healthy…)
2013
I believe in desserts. No really, I do. And I still believe in being healthy. How can I believe both? Because they don’t have to be mutually exclusive. With the right ingredients dessert can be a nourishing treat.
Take, for example, this chocolate truffle cake. This is one of the 70 mouth watering recipes from Carol of Ditch The Wheat’s new book: Indulge. This cake is a cross between a chocolate truffle and a brownie. So rich (but full of real ingredients) that a sliver of a slice is all you need to feel pampered and decadent… without the guilt.
Sign me up.
Indulge: 70 Grain Free Recipes
I’ve talked about the various reasons why a person may need to go grain free. Some people really can’t handle grains. But even if you do enjoy grains like me (properly prepared, thankyouverymuch), this book is FULL of nourishing desserts. I personally LOVE to have a bunch of grain-free recipes on hand just to get more variety in my diet. It’s also nice when I have guests over who can’t handle the grains.
I got a copy of this book last month and I’ve been drooling through the pages ever since. It’s a super handy guide for those looking to replace refined sweeteners and learn to cook with different ingredients. I’d buy the book for the useful storing information and ingredient-swap chart alone. Useful information for anyone serious about baking.
Chocolate Truffle Cake
Ingredients:
1/2 cup raw honey, (125 mL)
1/4 cup extra virgin coconut oil, (60 mL) (where to find coconut products)
4 large egg yolks or 2 large eggs
1/2 cup full fat coconut milk, (125 mL)
1/2 cup unsweetened cocoa powder, (125 mL)
1/2 tbsp vanilla extract, (7.5 mL)
1/4 tsp cream of tartar, (1 mL)
1/8 tsp baking soda, (0.5 mL)
1/8 tsp salt, (0.5 mL)
Note: Carol recommends 4 egg yolks for a richer batter.
Looking for quality real food ingredients? Be sure to the check out the Village Green Marketplace!
Directions:
1. Preheat oven to 350°F (177°C). Line the bottom of a 7 inch springform pan with parchment paper. In a bowl, cream together honey and coconut oil. Mix in the egg
yolks (or 2 large eggs).
2. Add to the mixture, coconut milk, cocoa powder, vanilla, cream of tartar, baking soda and salt. Mix until smooth.
3. Pour the mixture into the spring form pan. Bake for 25-30 minutes. The cake is done when a toothpick is inserted and comes out with moist crumbs. (You want a dense cake when finished so the toothpick should not come out clean.) Let the cake set for at least 5 hours before cutting and serving.
Makes 8 servings
Serve plain or with a recipe of Double Double Caramel Sauce (Also in Carol’s book!)
Want to see what other AMAZING recipes are in Indulge? Be prepared to drool over the 162 pages of recipes that are grain-free, dairy-free, and Paleo safe.
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Wow! I am all about this, I have a birthday coming up so I may need to hint to my husband that a Chocolate Truffle Cake might be necessary! Thanks for sharing such a delicious looking recipe.
– Katie
Happy early birthday!
Let the cake set for 5hours??? Are you kidding; that looks so delicious, that it might be lucky to set until it got cool!! I must try this.
It would be really helpful if the caloric information was available for the recipe. Does anyone know if the desert book contains a nutritional breakdown? Thanks.
The book doesn’t have caloric information. But I don’t really think calories are a good indication of anything. These recipes use real ingredients, and in my experience, when I eat a balanced diet with enough fats, carbs, and proteins, I can really trust my body’s signals.
This looks amazing! I love getting my TYB newsletter and checking out the fun stuff you write about, Robin! Thanks for all the inspiration!
Aw, thanks.
Thanks for the recipe! I made it this weekend and it was great!!!!!!!
I’m so glad you liked it!
we used fresh whipped cream as the topping, which my kids thought was heaven!
Oh how I love fresh whipped cream.
Just discovered your site and found this…. *drool*.
Must make ASAP!
Think I need that book too, as I also don’t eat grains or milk (but I do have cultured dairy, as my body handles it just fine.)
Thanks for sharing this amazing recipe!
Hope you like it! Thanks for stopping by, Elizabeth.
If you don’t have a seven inch springform pan, any suggestions on a substitute pan?
If you have a larger springform pan it should still work… it just will come out flatter. If you don’t have a springform pan, you could try lining a normal pan with parchment paper that extends beyond the sides so you can easily pull it out. But I haven’t tried it to know if that will work for sure.
Hello Ms. Robin, Newzaholic.com have reposted a link to your Truffle cake. We hope we have not offended you, nor we claim credit for your great recipe. Please review post & if allowed, can it stay? Ty for your time. Newzaholic.com
http://newzaholic.com/2013/03/07/recipe-chocolate-truffle-cake-nobody-needs-to-know-its-healthy/
As long as you don’t copy the recipe and link back it’s great. Thank you!
Would cow milk work instead of coconut milk? Thanks!
I would think so, but I haven’t tried it for sure to say. In *most* instances coconut milk and cows milk can be substituted pretty easily in baking.
I made it with cows milk and served with home made ice cream and fresh strawberries – turned out amazing! thank you for the recipe!
Yay! So glad it worked.