ALRIGHT. Best thing I have ever baked, hands down. Thanks to my Aunt (there’s your shout out aunt min ;) ) these are incredddibllleee! She showed me this recipe she had and I helped her transform it into a healthier recipe making some substitutions. They are moist, flavorful, sinful (but not), and only 3g sugar per cake and about 99 calories. They are also grain free! The recipe below is what we did, but there are ways to modify it even further to make it healthier, which I will do next time!
Please make these.
Grain Free Chocolate Hazelnut Cakes
- 2 oz unsweetened chocolate
- 8 oz bittersweet chocolate
- 6 T coconut oil
- 6 T organic butter (can use all coconut oil if you choose)
- 4 oz toasted hazelnuts
- 3 T stevia
- 1/4c unsweetened cocoa powder
- 3/4c + 5 T stevia
- 1/3c hazelnut OR almond paste, whichever you can find! (we used almond)
- 6 eggs, separated
- 2 teaspoons of brewed coffee
- 2 teaspoons of hazelnut liqueur
- 2 teaspoons pure vanilla extract
Preheat the oven to 350 and grease 2-3 muffin or cake tins. We used these special little muffin tins for mini cakes and it made 35 of them. Toast the hazelnuts, and grind in a food processor with the cocoa powder and 3 T of stevia until sand-like, set aside. In a double broiler, melt both chocolates together and set aside to cool. With an electric mixer, beat together the oil, butter, and 3/4c stevia. Add in the egg yolks one at a time, and then add the almond paste and mix well. Beat in the coffee, liqueur, and vanilla, and then the chocolate. Fold in the nut/cocoa mixture. In a separate mixing bowl, beat the egg whites until foamy, then add the 5T of stevia, one at a time, until stiff peaks form. Fold egg white mixture into the chocolate mixture very gently with a spatula until mixed well. Pour into pans and bake for 15 minutes. Allow to cool for 10 minutes and then remove cakes from pan to a cooling rack before serving.