German Chocolate Torte
- 1/4 tsp 1/4 tsp 1/4 tsp Baking Soda
- 1/4 cup 1/4 cup 1/4 cup Cocoa Powder, Organic
- 1/2 cup 1/2 cup 1/2 cup Coconut Flour
- 1 cup 1 cup 1 cup Pecans, chopped
- 1 cup 1 cup 1 cup Semisweet Chocolate Chips
- 6 whole 6 whole 6 whole Eggs, Pastured
- 2 Tbsp 2 Tbsp 2 Tbsp Palm Oil Shortening, Organic [*Spectrum Brand, sustainably sourced]
- 3/4 cup 3/4 cup 3/4 cup Heavy Whipping Cream, Organic
- 1/2 cup 1/2 cup 1/2 cup Butter, Salted, melted
- 1/2 cup 1/2 cup 1/2 cup Maple Syrup, Pure
- 1/2 tsp 1/2 tsp 1/2 tsp Pure Vanilla Extract
- 1/4 tsp 1/4 tsp 1/4 tsp Salt
- 1/2 cup 1/2 cup 1/2 cup Coconut Flakes, unsweetened
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to bake at 350.
- In a large mixing bow, combine eggs, maple syrup, pasture butter, and vanilla.
- Blend with a hand mixer until smooth.
- Add coconut flour, cocoa powder, salt, and baking soda to the bowl, and continue to blend until batter is smooth.
- Lightly grease a spring-form cake pan with butter, and line the bottom of the pan with parchment paper for easy removal.
- Pour batter into the pan, and smooth the top with a spatula (this is a thick batter, so you will have to work with it slightly.)
- Bake chocolate cake for 30-35 minutes, and remove from oven to cool.
- To make the ganache: melt chocolate chips on low heat, stirring often.
- When chocolate is completely melted, add in the palm shortening, and stir until all is combined.
- Remove from heat and allow to cool for 10 minutes.
- To make the whipped cream frosting: whip heavy cream in a kitchen mixer until stiff and fluffy.
- Fold in the coconut flakes.
- Once the cake has cooled, remove from pan and place on a platter.
- Slowly pour the cooled ganache over the cake.
- Sprinkle with chopped pecans.
- Place the cake in the refrigerator for 5-10 minutes to harden the ganache, while you make the whipped frosting.
- Remove cake from fridge, and top with the whipped frosting.
- Garnish with a drizzle of left over ganache if desired.
- Keep refrigerated until served.
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About This RecipeCakes Nightshade Free Pescetarian Shellfish Free
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I made this today and can I just say…WOWZA! This was a super simple recipe to follow and it was absolutely delicious. I loved the texture of the cake and the chocolate ganache added the perfect amount of sweetness. I served it to my non-paleo husband and he really enjoyed it too! Thanks for all you do…Tiramisu is up next.
I made this on Sunday for my birthday- with a couple of substitutions. I don’t eat dairy, so I used your coconut buttercream frosting. I also used macadamia nuts instead of pecans. It was so good- way better than traditional (SAD) cake. I couldn’t stop eating it! I am curious to know what would happen if you added a little coconut milk to the chocolate ganache. My ganache hardened into a shell (which was really yummy, but hard to get a fork through). Do you think coconut milk would work for making it more of a fudge consistency? I will definitely make this cake again and might try it next time to see what happens.
Thanks so much for the recipe! 🙂
Thank you so much for the recipe. I made minor adjustments; I added a little vanilla extract and stevia to the whipped cream, plus a splash of cream with the coconut oil (did not have palm) to the ganache so it stayed softer after chilling. This was a huge hit on Father’s Day, we rarely have any desserts/baked goods and this was a perfect treat without any wrecked blood sugars. 😀