Coconut Hazelnut Chocolate Truffle Cake
1/2 craw honey
1/4 cextra virgin coconut oil
1 can(s)full fat coconut milk or cream
1/2 cunsweetened cocoa powder
1 tsppure vanilla extract
1/4 tspcream of tartar
1/8 tspbaking soda
1 chazelnut flour
How to Make Coconut Hazelnut Chocolate Truffle Cake
- Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 7 inch springform pan with parchment paper.
- In a bowl, cream together honey and coconut oil. Whisk in the 3 large eggs. Add to the mixture, coconut milk, coco powder, vanilla, cream of tartar, baking soda and salt. Mix in the 1 cup of Hazelnut flour. Mix until smooth.
- Pour the mixture into the parchment paper lined springform pan.
- Bake at 350 degrees Fahrenheit for 25 to 30 minutes. The cake is done when a toothpick is inserted and comes out with moist crumbs. You want a dense cake when finished so the toothpick should come out clean. Let the cake set for at least 5 hours before removing from spring form pan & putting on plate with parchment paper underneath and cutting and serving. Keep refrigerated.