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Almond Joy Cake

Almond Joy Cake


Yield: 1 cake

Serves: 12

Prep: 30 min

Cook: 60 min

Ready: 2 hr 10 min


Ingredients
  • 1 tbsp coconut flour

  • 1/2 cup plus 2 tablespoons Dutch-processed cocoa powder

  • 12 ounces (1 cup plus 3 tbsp) homemade almond paste (recipe follows)

  • 1 tsp powdered stevia

  • 4 large eggs, divided

  • 1 large egg yolk

  • 3/4 cup unsalted butter, softened

  • 1/4 cup coconut oil

Coconut Layer
  • 2 2/3 cups organic unsweetened grated coconut

  • 1/4 tsp powdered stevia

Bittersweet Chocolate Glaze
  • 8 oz. bittersweet chocolate, finely chopped (I use 100% cacao)

  • 1 cup heavy cream (or substitute full fat coconut milk with a tablespoon of organic butter)

  • 1/4 tsp powdered stevia

Homemade Almond Paste
  • 1 1/2 cups blanched almonds

  • 1 tsp powdered stevia

  • 1 egg white

  • 1 1/2 tsp almond extract

  • 1/4 tsp salt

  1. Place almonds in a food processor; cover and process until smooth. Add the sweetener, egg white, extract and salt; cover and process until smooth. Divide almond paste into 1/2-cup portions and place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months.

Whipped Coconut Creme
  • 1 can full fat coconut milk, refrigerated overnight.

  • 1 1/2 tsp vanilla extract

  • 2-3 tbsp arrowroot powder

  • 1/8 tsp powdered stevia

  1. Refrigerate a can of coconut milk overnight (I use full fat) and refrigerate a metal bowl that you will be using along with the mixer beater blades. Trust me on this one; you want everything as cold as possible. Take the heavy cream off the top of the can and save the coconut water underneath for another use. I usually save it for inclusion in drinks, so I don’t waste anything. Whip on high speed adding the vanilla, arrowroot power (which gives it volume and stability) and then the stevia. Once whipped, put back in the fridge until ready to use as an excellent substitute for whipped cream!

Instructions
  1. Position a rack in the center of the oven and preheat the oven to 350°F. Grease the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper and grease the paper.

  2. In a medium bowl, sift together the flour and cocoa powder. Whisk to combine and set aside.

  3. Break the almond paste into 1-inch chunks and place it in the bowl of an electric mixer along with the sweetener and white of one of the eggs. Using the paddle attachment, beat the mixture on low speed until smooth, about 1 minute. Add the softened butter and coconut oil and beat on medium speed until light, about 3 minutes. Add the whites of the remaining 3 eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the egg yolks. Add the cocoa mixture at low speed, mixing just until blended. Remove the bowl from the mixer stand and mix it a few times with a rubber spatula to ensure that the mixture is evenly blended. Scrape the batter into the prepared pan and smooth it into an even layer.

  4. Bake the cake for 40 to 50 minutes, until the top is firm and a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Cool the cake in the pan on a wire rack for 20 minutes (the cake will fall in the center as it cools).

  5. Remove the side of the springform pan. Place a 9-inch cardboard cake round on top of the cake and invert it. Remove the bottom of the pan and the parchment paper from the cake (the bottom of the cake should now be the top). Cool the cake completely on a wire rack.

  6. Add the coconut layer (below), then the chocolate layer (below) and serve if desired with the whipped coconut cream.

Coconut Layer
  1. Place the coconut in the bowl of a food processor and pulse until finely chopped. Add the sweetener and pulse until the coconut is evenly moistened. Spread the mixture over the top of the cake in an even layer.

Bittersweet Chocolate Layer
  1. Place the chocolate in a medium bowl. Combine the cream and sweetener in a small saucepan and bring to a boil. Pour over the chocolate and stir until the chocolate is completely melted and the glaze is shiny. Set the cake on the wire rack over a sheet of parchment paper or silicone mat. Pour the warm glaze over the top of the cake and use a small, offset metal spatula to smooth it evenly over the top and sides. Refrigerate the cake until the glaze is set, about 20 minutes.


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