Coconut oil (melted)
Chocolate pure (> 70% cocoa)
2 hr 0 min
Preheat the oven to 375 and grease 2 round springform pans with coconut oil.
Put the chestnut flour, coconut flour, baking soda and vanilla powder into a large mixing bowl and mix thoroughly,
Add the eggs, honey and coconut oil and using a hand mixer mix to a smooth batter
Divide the mixture between the springform pans and bake for 30 minutes until golden brown and done.
Set the cakes aside to cool down.
Now make the chocolate genache. Put some water in a saucepan and bring to the boil. Take the pan off the heat. Put coconut cream into a bowl and place over the pan of water.
Put the pieces of chocolate into the coconut cream and stir until the chocolate has melted and you have a thick chocolate mixture.
Take the cakes out of the springform pans and place them on a large cake plate. Cover with the chocolate ganache and put one cake on top of the other. Put the cake into the fridge for an hour to allow the genache to set.
Beat the remaining coconut cream with a hand mixer and using a spatula, coat the top and sides of the cake. Decorate the cake with some fresh fruit.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Fruit, Chicken egg, Chocolate
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