Chocolate Decadent Cake
Dr Becky Chocolate Decadent Cake with Super Chocolaty Frosting
Ingredients (double the recipe if making two layers)
2 cups raw pecans (or 1 cup pecans and 1 cup walnuts)
1 teaspoon baking powder (aluminum free)
2 scoops of ML Perfect Protein (Chocolate)
¼ teaspoon sea salt
½ cup xylitol
½ cup butter
2 squares of unsweetened chocolate
1 teaspoon pure vanilla extract (no sugar – check the label)
4 organic free range eggs
½ cup unsweetened almond milk – I use the chocolate flavor) or ½ cup of full-fat organic yogurt
Heat oven to 350 F
===Grease and coconut flour two 9” pans or use wax paper.
Process nuts in food processor ‐ pulse until they are meal
Add all dry ingredients to nut mixture and pulse.
Heat butter and chocolate in double-boiler until melted Add in vanilla
In separate bowl combine eggs, almond milk and/or yogurt. Add in butter/chocolate mixture.
Add the dry ingredients to wet ingredients and blend together with mixer until smooth. If needed add more almond milk until it’s a smooth pourable batter.
Pour cake mixture into pans and bake for30-35 minutes or until toothpick inserted in center comes out clean. Do not over-bake.
Super Chocolaty Frosting
1/2 cup (1 stick) unsalted organic butter
1/4 cup xylitol, pulverized into powder
6 tablespoons (1/3 cup) unsweetened cocoa powder
2 tablespoons coconut milk
1 teaspoon pure vanilla extract
Pinch of sea salt
Pure stevia extract, to taste
Optional addition for a glossy finish:
1 fresh organic egg yolk
Cream the butter in a small bowl until fluffy.
Powder xylitol in a coffee grinder or for a minute or two, until extremely fine in texture (will look like powdered sugar).
Stir powdered sweetener into butter with a spatula, then beat until smooth.
Slowly blend in the cocoa powder (do this slowly so that it doesn’t explode), vanilla, and sea salt.
Beat in the coconut milk and egg yolk.
Add stevia, and keep tasting and adjust sweetness to your liking.