Prep
20minCook
20minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 1/2 cup organic palm shortening | |
| 7 oz dark bittersweet chocolate, chopped | |
| 2 eggs | |
| 2 egg yolks | |
| 3 tbsp honey | |
| 1 tsp vanilla extract | |
| 2 1/2 tbsp cassava flour | |
| 1/4 tsp sea salt | |
| 13.5 oz full fat coconut milk, refrigerated overnight | |
| 1 tsp vanilla extract | |
| 1 tsp honey | |
| 1/3 cup chopped pistachios |
| 1. | Ensure that the can of coconut milk has been refrigerated overnight. Open the top of the can and carefully spoon out the hardened coconut cream into a small bowl, leaving the coconut water behind. (note: If your can has not fully separated into coconut cream and coconut water, you'll need to try again with a new can). |
| 2. | Using a hand mixer, whip the coconut cream, vanilla and honey for 1-2 minutes. Place in the refrigerator. |
| 3. | Preheat the oven to 450 degrees fahrenheit. Grease and flour four 6 ounce ramekins with a little palm shortening and cassava flour. Set the ramekins on a baking sheet and set aside. |
| 4. | Heat the palm shortening in a small pot over medium heat until fully melted (1-2 minutes), then turn off the heat. Add the chocolate to the warm palm shortening and stir until melted. |
| 5. | In a stand mixer (or use a hand mixer with a medium sized bowl), beat the eggs, egg yolks, honey, vanilla extract and salt at high speed for approximately 2-3 minutes. The mixture should slightly thicken and turn a pale yellow. |
| 6. | Turn the stand mixer to low speed and slowly add the chocolate and cassava flour until fully combined into a batter consistency. (note: the chocolate should not be hot, only slightly warm). |
| 7. | Spoon the batter into the ramekins and bake for 8-9 minutes or until the tops and sides have set but the centers are still soft and slightly jiggly. |
| 8. | Let the cakes cool in the ramekins for one minute, then invert each ramekin on a plate. You may need to gently tap the ramekin to unmold the cake. |
| 9. | Top with the coconut cream and pistachios and serve immediately (as the coconut cream will melt quickly on the warm cakes). |
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