Name: Chocolate cake with marshmallow tower
Prep time: 90 min
Total time: 90 min
Yield: 1
Ingredients: 1 piece Egg; 1⁄4 Tbsp Coconut oil; 20 g Almond flour; 5 g Coconut flour; 1 3⁄4 tsp Coconut milk; 0 pinches Salt; 5 g Cocoa powder; 0 tsp Bakin Soda; 2 1⁄4 tsp Maple syrup; 0 tsp Vanilla powder; 15 g Strawberry Jam; 15 g Chocolate pure (> 70% cocoa); 45 g Marshmellow

Nuts

Fruit

Chicken egg

Chocolate

Marinka Bil

Oven

Cakevorm (20 cm)

Dessert

Paleo

Vegetarian

Sirtfood

Cake

Filling

Topping

Chocolate cake with marshmallow tower

 Grease a round cake tin (diameter: 20 cm) with some coconut oil and preheat the oven to 175 ° C. 

 Combine the dry ingredients for the cake in a large mixing bowl and stir well. 

 Beat eggs, maple syrup, coconut oil and coconut milk through the flour until a liquid and even batter forms. 

 Pour the batter into the cake molds and bake the cake completely in 50-60 minutes. You can test this by inserting a skewer - if it comes out clean, the cake is cooked. 

 Let the cake cool completely before cutting it in half with a sharp knife. Brush the cake with the strawberry jam and put the other half back on. 

 Melt the dark chocolate au bain-marie and brush the top of the cake with it. It&#39;s okay if there is a little bit of chocolate running around the edges, that looks so nice! 

 While the chocolate is still liquid, put a layer of marshmallows on top of the cake. They stick by themselves. Once the first layer is in place, you can always dip a new marshmallow in the chocolate and build a high tower in this way. This is much easier than you may think! 

 Let the chocolate harden completely before serving the cake. 

Chocolate cake with marshmallow tower

Chocolate cake with marshmallow tower

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