What can I say? I think it is enough to take a look at this cake to start craving it. It was made with maple sugar instead of regular sugar, and with ground almonds instead of flour. And, of course, with paleo chocolate, made of diluted maple syrup, coconut oil and cocoa powder.
Ingredients for a 26 cm diameter cake tin
100 g maple sugar
100 g coconut oil
50 g cocoa powder
300 finely ground almonds
1 teaspoon baking soda
500 g sour cherries with no sugar added
For the chocolate syrup
590 g maple sugar and 3-4 tablespoons water
50 g coconut oil
30 g cocoa powder
1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Whip the eggs with the maple sugar for about five minutes. Add the liquefied coconut oil, the almonds, the cocoa powder and the baking soda. Pour the mixture into the cake tin and bake it for about 25 minutes. When baked, take the cake out of the tin and let it cool on a rack.
2. Defrost the sour cherries if you use frozen ones; take out 12 nice cherries for decorating and blend the rest, but make sure they are not quite pureed.
3. Prepare the chocolate syrup. Measure the maple sugar in a large mug and pour enough water over to cover it (at least 3-4 tablespoons). Stir until the sugar is diluted. If you find it difficult to melt the sugar, heat it in the microwave for 10-15 seconds. When the syrup is ready, measure the coconut oil, pour it over the syrup and stir it until it melts. Add the cocoa powder and stir the mixture with a mixer until it becomes thick and shiny. If it won’t thicken, add 2 tablespoons of cold water and keep mixing.
4. Mix sour cherries with most of the chocolate syrup and spread it evenly onto the top of the cake. Leave just enough of the chocolate syrup to spread onto the sides of the cake. Refrigerate the cake for 2-3 hours, or even for a whole night. Cut it into 12 slices before serving and place a cherry on top of each slice.
In my experience, the quality of cakes made of ground almonds depends greatly on the how finely they are ground.