INGREDIENTS

CAKE

• 4 large eggs

• ½ cup maple syrup (or 3/4 cup coconut sugar)

• 1 tbsp vanilla extract

• 1 cup almond (finely ground)

• ½ cup unsweetened cocoa powder

• ¼ tsp salt

• ½ tsp baking soda

• *coconut oil or butter to grease the pan if not using parchment paper

CHOCOLATE GANACHE

• 1/4 cup heavy cream

• 1 bar of chocolate (now sugar & least 70% cacao, I like Alter Eco “darkest” or “sea salt” bar)

STEP 1 - Preheat your oven to 325 degrees F.

Set parchment paper in a cake pan (8 inch or so works well but I have done this in a pie pan too) or grease it with coconut oil.

STEP 2 - Mix wet ingredients

Mix together the eggs, maple syrup, and vanilla extract. I like using a standing mixer for this but a separate mixing bowl works too.

STEP 3 - Mix dry ingredients, add wet

Mix the almond flour, cocoa powder, salt and baking soda.

Gradually whisk wet ingredients into the dry ingredient mixing bowl. The batter will be fairly thin.

STEP 4 - bake & make ganache

Pour the batter into the prepared pan. Bake at 325F until the center is set and a toothpick inserted in it comes out clean, about 30 minutes.

While baking, chop the bar of chocolate.

Pour the cream into a small bowl and heat to a bit over body temperature, for about 30 sec in a microwave.

Add

STEP 5 - Cool the cake and frost.

Cool the cake on a cooling rack until it reaches room temperature, about 30 minutes. When cake is cool (or less than body temperature if you can’t wait!) cover with the chocolate mousse. Decorate with sprinkles, strawberries, raspberries or anything that sounds good that you have on hand (bacon bits, I’m looking at you if this is to be a breakfast treat!)

To make it more sacher torte like, add apricot jam over the cake under the frosting :) and serve with whipped unsweetened cream. This is my preference but the boys of the house don’t like the jam chocolate combo!!! Outrage!

Keep the leftovers in the fridge, in an airtight container, for up to a week.