Guilt-less Desserts & Treats for your Family
Choc Chip shouldn’t just be left for Cookies.
It deserves much more fanfare and star power than just life as a cookie (not that I’m dissing cookies; I’ve been living on my trial batches of Christmas cookies this last week, but at the heart of it I’m a cake gal!).
Wollah! The Choc Chip Cake. This cake was originally designed for the Passionfruit Layer Cake I baked myself for Mothers Day but it’s so good it deserves a day of it’s own.
Choc Chip Cake
- 6 Eggs separated (best at room temperature)
- 1/2 Cup Maple Syrup
- 1 Tablespoon Vanilla Extract
- 1/2 Cup minus 1/2 Tablespoon Milk of Choice
- 1/2 Tablespoon Vinegar or Lemon Juice
- 3/4 Cup Coconut Flour
- 100 grams Chocolate chips see recipe below
- Makes 100 grams
- 1/4 cup Coconut Oil
- 1 tablespoon Maple Syrup
- 1/4 cup Cocoa
- Optional; 1/2-1 teaspoon of Vanilla Extract for a sweeter, less bitter, chocolate
- Preheat the oven to 175C/350F.
- Line and grease a 20cm/8 inch Round Cake tin.
- If not already done so, make the chocolate and allow to set in the freezer for at least 30 minutes.
- Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
- Whisk the egg whites on medium/high until soft peaks form.
- Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
- Continue whisking on medium/high and add the vanilla extract.
- Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated.
- In a small bowl combine the milk and vinegar.
- Whilst still whisking, pour the milk mix into the egg mixture.
- In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
- Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour).
- Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
- Gently stir in the chocolate chips by hand. Do not over mix as they will start to melt.
- Pour the cake mixture into the prepared tin and bake for 35 minutes, or until cooked through.
- Remove from oven and allow to cool in the tray.
- Over a very low heat, melt the Coconut oil in a saucepan.
- Add the maple syrup and stir.Add the cocoa and whisk to combine.
- Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
- Place in lined dish and freeze until set (approximately 30 minutes).
- Store in the freezer.