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2 sticks (8 oz) unsalted butter
4 oz. unsweetened chocolate, coarsely chopped
2 cups evaporated cane juice
4 eggs (pastured or free-range)
1 tsp alcohol-free vanilla extract 1 cup hazelnut flour (almond or coconut flour may be substituted) 1 tsp xanthum gum (a gluten sub) 1/2 tsp himalayan sea salt

1 generous cup coarsely chopped walnuts or pecans (about 3 oz)

Preheat oven to 350F. Grease ceramic baking dish w/ coconut oil. Heat butter over low heat until 1/2 melted and add chocolate, stirring until both are melted and combined. Take off heat, and stir in sugar w/ wooden spoon. Once combined, to the same for the eggs, 1 at a time. Add vanilla, dry ingredients and thoroughly combine. Add nuts.
Bake for 30 minutes until cake tester shows done. Cool and cut.

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