Mavarek's Chocolate Almond Birthday Cake with Raspberry Raw Cream Cheese Icing
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Serves: 6-8
 
Ingredients
  • 8 ounces bittersweet chocolate, chopped fine
  • 12 tablespoons unsalted butter, cut into ½-inch pieces
  • 2 teaspoons vanilla extract
  • 1 ¾ cups sliced almonds, lightly toasted
  • ¼ cup coconut flour
  • ½ teaspoon salt
  • 5 large eggs
  • ¾ cup coconut sugar
  • Raspberry Raw Cream Cheese Icing
  • 1 cup raw or regular cream cheese, softened
  • 1 cup frozen or fresh raspberries
  • 3 Tbs maple syrup
Instructions
  1. side note: You can use 2 round 9-inch pans or like I did a 9x13 pyrex baking dish (didn't have the rounds)
  2. Heat oven to 325F, rack in the middle, line pans with parchment
  3. Melt chocolate and butter together over a double boiler until smooth. Remove and cool to room temperature, add vanilla.
  4. Process ¾ cup of almonds until roughly chopped in food processor or by hand.
  5. Process remaining cup of almonds until finely ground using a food processor or blender. Mix in with coconut flour. Transfer to a bowl.
  6. Process eggs in your food processor until they double in volume. Slowly add sugar.
  7. Whisk chocolate into egg mixture. Gently add in ½ of flour mixture, incorporate gently before adding the rest.
  8. Divide batter into cake pans or baking dish. Bake 15 mins or until firm, insert a toothpick to check, it's ready if it comes out clean. Allow cake to cool and loosen the sides with a knife. Invert onto a cutting board and remove parchment. Cut pyrex version in half.
  9. Icing
  10. Combine all ingredients in a food processor et voila!
  11. ps. I'll post later how to make raw cream cheese
  12. Assemble your cake by spreading icing on the middle layer and all over the sides and top.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/mavareks-chocolate-almond-birthday-cake-with-raspberry-raw-cream-cheese-icing/