
Recipe by @fernandagilg
Ingredients
- 3 eggs
- 1/2 cup coconut milk to coconut
- 2/3 cup monk fruit
- 1/3 cup coconut oil to coconut
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 cup CULTO cacao powder
- 1 tsp salt
- 2/3 cup CULTO chocolate
- 1 tablespoon coconut milk
- 2 tbsp coconut oil
- chopped pecan nuts
- Preheat oven to 350 F.
- In a bowl, combine the eggs together with the sugar, coconut milk and coconut oil.
- In a separate bowl, mix the almond flour, coconut flour and cacao powder and add the baking powder and salt.
- Add the dry mix to liquid and mix everything together.
- Transfer the mixture to a rectangular mold covered with baking paper.
- Bake for 22-25 minutes and let cool for about 20 minutes.
- While the cake cools, prepare the ganache. Melt the chocolate together with the coconut oil in the microwave in 30-second intervals.
- Once completely melted, add milk and mix until chocolate mixture thickens.
- Cover the cake with the ganache and decorate with chopped pecan nuts.