Christmas dolphin cake

About. 15 pieces 

200 g coconut oil 

300 g dark chocolate (at least 70% cocoa) 

2 eggs 

2 ss Sugar Gold 

3 tbsp coconut mass (can be omitted) 

1 tsp vanilla seeds 

2 dl optional nuts and seeds, chopped. 

2 dl goji berries, cranberries, chopped dried figs and apricots. 

  1. Melt coconut oil and chocolate in a water bath. Cool the chocolate mixture.  
  2. Beat eggs and Sukrin Gold to eggnog. 
  3. Pour the cooled chocolate mixture slowly into the egg carton, stirring gently.  
  4. Taste the mixture: Do you need more sweetness? Remember that berries and dried fruit will add a strong flavor, so be careful! 
  5. If necessary, stir in the coconut mass and vanilla seeds. 
  6. Pour a little under half of the chocolate mixture into a loaf tin lined with baking paper. 
  7. Mix chopped nuts, seeds and kernels (such as sunflower seeds, unsalted pumpkin seeds, sesame seeds, flaxseeds and unsalted peanuts) as well as berries and dried fruit together in a bowl.  
  8. Pour a small handful of this mixture over the chocolate mixture in the tin - and proceed as follows: Layer on layers of chocolate and nut/berry mixture respectively, until the chocolate mixture is used up. Save the rest of the nut and berry mixture.
  9. Cool the cake slightly on the kitchen counter - and decorate the top with the rest of the nut and berry mixture.
  10. The cake must be left in the fridge for a day to set properly. Store cool.

Carbohydrates 3.8g per piece.

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