Today a new version will be created of an amazingly supple chocolate cake with almond flour. Butter and sour cream are used in the recipe, but the good news is that if you have a milk protein allergy, I have already tried vegetable butter instead of butter and coconut yogurt instead of sour cream, and the result was also very good, so no need to worry.
- 200g butter
- 50g cocoa
- 170ml of water
- 150 g ground coconut sugar (sugar)
- almond flour
- 150 flour Schaer mix B
- 1/2 baking powder
- 1 teaspoon of baking soda
- 100g sour cream
- 2 eggs
- ½ teaspon vanilla powder
Preheat the oven to 180 degrees.
In a small saucepan melt the butter, add the cocoa powder, vanilla powder, and water, and heat while stirring until all ingredients are combined. Set aside.
In the bowl whisk together almond flour, Schaer B mix flour, baking soda, ground coconut sugar and baking powder. slowly start adding the melted butter mixture and wisk tohether. Add in eggs and sour cream and whisk until smooth.
Put the batter into the prepared pan and bake for 45 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for few minutes and then flip over onto a cooling rack.
Now we can prepare ganache. We need:
- 200g dark chocolate
- 180ml 40% heavy cream
Put the heavy cream in saucepan and place over medium heat. Stir until the cream is hot. In the hot cream add the chocolate and whisk until all ingredients are combined and the mixture is smooth.
Pour the ganache over the cake and sprinkle with crushed pistachio nuts.