Today I have one version of an amazingly spongy chocolate cake made with coconut flour. Butter and sour cream are used in the recipe, but fortunately, if you have a milk protein allergy, I have already tried Alsan margarine instead of butter and coconut yogurt instead of sour cream and the result was also very good, so these can be used as substitutes.
- 200g butter
- 50g cocoa powder
- 170ml water
- 150g ground coconut sugar (sugar)
- 100g coconut flour
- 150g flour Schaer mix B
- ½ tsp baking powder
- 1 tsp baking soda
- 100g sour cream
- 2 eggs
Melt the butter first, add cocoa powder and water, mix thoroughly, and set aside.
In a bowl, mix all the dry ingredients, then gradually pour the cooled mixture and mix into a smooth batter. Mix in the two eggs and sour cream. Let stand for a while, allowing the dough to thicken slightly. Pour into the pan.
Bake at 180 degrees for about 45 minutes (or, depending on how used you are to your oven, it is important to pull out a clean toothpick when done).
Immediately move onto a tray or plate and prepare the chocolate glaze:
- 200g chocolate
- 120ml 40% heavy cream
Heat the chocolate in a water bath and mix in the heavy cream until the two ingredients combine into a smooth, shiny chocolate mass.
Pour the glaze on the cake and sprinkle with coconut.