To be really (really) honest with you guys… I don’t really like valentine’s day… I used to hope for a sweet ‘be my valentine’ postcard from some secret admirer when I was younger, but these times are long gone After that every year just became another disappointment.
I’m not quite sure if I should share this, but I’ve never in my life received a valentine’s card! Can you believe that? Not even if I happened to be in a relationship on valentine’s day. It seems that I always dated guys that were not into ‘that kind of stuff’ haha.
Such as shame! Because I’m slowly beginning to realize that behind the Harley-riding-weighlifting-tattooed-bigmouth-facade is actually a pretty romantic person just not the average kind of overly-sweet-hollywood-style-romantic.
I’m very sensitive to another persons feelings and emotions and one of the things that I thoroughly enjoy is caring for someone and making them enjoy themselves.
In comes this valentine’s day special paleo double chocolate strawberry cake (you were probably wondering when I finally introduced this baby to you hihi)! Cooking for someone, especially when they really appreciate it and can enjoy the food, is so very satisfying! They say the way to a man’s heart…is through his stomach. I’ll be waiting next to my mailbox for those love declarations in red decorated envelopes
Paleo Double Chocolate Strawberry Cake
This valentine’s day cake has three layers. The bottom is a rich and slightly moist chocolate cake made from hazelnut flour. The middle layer is actually a chocolate mousse, or cheesecake, which is again rich and comforting. Welcome in chocolate heaven. To top it of fresh strawberry give it a little extra sweetness and make sure the cake doesn’t become too ‘heavy’. And of course they look sweet and romantic!
Make this for your man, or woman, and thank me later. I’m going to give you a heads up though: don’t eat all the batter and filling
Happy valentine’s day!
But wait.. is chocolate paleo?
Mark Sisson says that you should probably be eating dark chocolate on a semi-regular basis because the stuff is pretty dang good for you! Dark chocolate is touted for its health benefits and noted as a nutritive indulgence. It is high in antioxidants, low in sugar, contains flavanols and is supposedly an aphrodisiac. Additionally, it is rich in manganese, copper, iron and magnesium.
Dark chocolate is made from the seeds of the cacao tree (or cocoa beans). The cocoa bean is fermented, which produces cocoa butter (that can later be used in the production of white chocolate) and solids (which is used to prepare dark chocolate). Cocoa solids are extremely bitter and to cut down on the bitterness, a small amount of sugar is added and most often, vanilla and soy lecithin are added as well. Luckily the amount soy lecithin are small enough not te be harmful (unless you are allergic to them). The higher the cacao content, the less sugar added. A bar with a high cacao percentage (>70%) contains only very little sugar and most people will do fine with such a small amount. Unlike milk chocolate, dark chocolate does not contain any added milk solids.
Moral of this story: dark chocolate with a high cacao percentage, when eaten in small amounts (just few squares ladies and gents!) is a healthy addition to your diet. Thank God. Now go ahead and dig in!
- 1 cup (100 gr) hazelnut flour
- 3 tbsp (25 gr) cacao powder
- ¼ tsp Celtic seasalt
- 3 eggs
- ½ cup (120 ml) almond milk
- 3 tbsp (40 gr) honey
- 1 tsp vanilla-extract
- 3 tbsp (40 gr) coconut oil, melted
- 1 cup (240 ml) coconut cream*
- 3 oz (90 gr) dark chocolate (80%), melted
- 1 tsp vanilla-extract
- optional: liquid vanilla stevia
- 1 cup (100 gr) fresh strawberries, sliced
- Preheat oven to 350F (220C)
- Mix together hazelnut flour, cacao powder and sea salt in a mixing bowl
- Stir in almond milk, eggs, honey, vanilla-extract and coconut oil and blend with a mixer (or in a food processor) until you got a smooth batter.
- Stop eating the batter.
- Poor batter in a 9inch (22 cm) spring form, lined with parchment paper on the bottom. If you use a spring form with detachable bottom: place sheet of parchment paper on bottom, place and secure outer ring, and cut of excess paper with a scissor.
- Bake in the oven for 15-20 minutes, or until a toothpick comes out clean.
- Transfer to wire rack to cool completely, leave cake in the spring form.
- When cooled line the sides of the spring form with a small strip of parchment paper. I like to open the outer ring, place paper strip (of not long enough, 2 pieces stapled together) and then secure the outer ring again; this holds the parchment paper in place.
- Combine coconut cream, melted chocolate and vanilla-extract in a bowl and stir until smooth. You could use a food processor, or hand mixer for this. Optional: add liquid vanilla stevia to taste.
- Stop eating the filing.
- Poor filling onto cooled cake in the spring form.
- Garnish top of the cake with strawberries and let to set in the fridge overnight.
- Happy valentines day!