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Chocolate Macaroon Cake

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Ingredients

For the cake
• 1 C. virgin coconut oil (melted, cooled-- plus more for the pan)
• 1/4 C. unsweetened cocoa powder (plus more for dusting the pan)
• 1 C. skin-on almonds
• 8 ounces semisweet or bittersweet chocolate (chopped)
• 1 t. kosher salt
• 1/2 C. unsweetened shredded coconut
• 6 large eggs at room temperature
• 1/2 C. granulated sugar
• 1/2 C. (Packed)light brown sugar
• 2 t. vanilla extract
For the ganache and the assembly
• 4 ounces semisweet chocolate (chopped)
• 1 T. plus 1 t. maple syrup
• Pinch of kosher salt
• 1/2 C. unsweetened coconut milk (well shaken from a 13.5 ounce can)
• 2 T. unsweetened coconut flakes
• 1 T. sliced almonds
• 1 t. granulated sugar
• Raspberries for garnish

Instructions

1. Preheat oven to 350 degrees F.
2. Prepare pan. Use a 10-inch cake pan. Lightly brush the bottom and sides of the pan with coconut oil. Line the bottom of the pan with parchment. Brush the parchment with coconut oil. Dust the sides of the pan with cocoa powder and tap the pan to remove the excess.
3. Toast almonds in the oven on a rimmed baking sheet for 8-10 minutes until they are fragrant and begin to darken. Remove from the oven and let the nuts cool.
4. Reduce oven temperature to 325 degrees F.
5. Put chocolate and 1 cup coconut oil in a heatproof bowl or double boiler. Set the chocolate and coconut oil over simmering water (don't let the bowl touch the water) and, stirring often, let the mixture melt until it is smooth. Remove the chocolate from the heat and set aside.
6. Using your food processor, process the toasted almonds with salt and 1/4 C. cocoa powder. You want the nuts to be finely ground but you need to be careful not to over-process the nuts or they will turn into nut butter. Add the shredded coconut to the processor bowl and pulse a couple of times until the nut and coconut mixture is combined. Set aside.
7. Beat the room-temperature eggs in the bowl of your stand mixer using the whisk attachment. You will want to beat the eggs for about 20 seconds until they are well-beaten and no longer streaky. Add the brown sugar and the granulated sugar to the mixer bowl along with the vanilla. Turn the mixer speed to high and beat until the egg mixture is pale and thick and until the egg starts to hold the marks of the whisk. This will take about 2 minutes.
8. Change your mixer attachment to the paddle attachment. On low speed, gradually add the melted chocolate mixture to the bowl containing the egg mixture. Beat to incorporate. Add the almond mixture. Now, fold the batter several times using a rubber spatula. Remember to scrape the bottom and sides of the bowl.
9. Scrape the batter into your prepared cake pan. Smooth the top.
10. Bake cake for 35-45 minutes until the cake is firm to the touch and a cake tester comes out clean but a little greasy.
11. When cake is done, remove it from the oven and cool it on a wire rack for 15-20 minutes. To remove the cake from the pan, run a paring knife around the edges of the cake. Invert the cake onto the rack. Carefully remove the parchment paper from the cake and let the cake cool completely.
12. To prepare your ganache, preheat oven to 350 degrees. Combine chocolate, maple syrup and salt in a medium bowl.
13. Put coconut milk in a small saucepan on your stove over low heat and heat it until it simmers. Pour the simmering coconut milk over the chocolate mixture and let the mixture sit for about 5 minutes until the chocolate is melted. Stir.
14. While you are waiting for the chocolate to melt, toss the coconut flakes with the almonds, sugar and remaining 1 t. maple syrup. Pour this mixture on a parchment-lined rimmed baking sheet and toast it in your oven for about 4 minutes until it is golden. Remove the almond-coconut mixture from the oven and let it cool. Then, break the almond-coconut mixture into small clusters.
15. Use a hand-held electric mixer set on medium speed to beat the chocolate mixture until it has lost its sheen and is thick enough to hold soft peaks. The original recipe said to beat for 6-8 minutes but I found that the thickening didn't take place until 10-12 minutes of beating.
16. To frost the cake, scrape the ganache onto the top of the cake and spread to the edges. Use a small offset spatula or knife for this.
17. Arrange the almond clusters on top of the cake and serve. You can garnish with berries if you wish.

Nutrition

Calories

9710 cal

Fat

588 g

Carbs

657 g

Protein

100 g

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