Not this one. This one is moist, rich and decadent! With a ganache style topping. I’d go so far as to say…it’s POSH! And at 12 carbs per serving, that’s a fraction of the carbs in a standard piece of chocolate cake.
So without further ado…the recipe!
Ingredients and Nutrition:
In a large mug or medium ramekin melt the coconut oil in the microwave for approximately 15-25 seconds. Stir in the vanilla extract and xylitol. Next add the cocoa, coconut flour and baking powder. Last beat the egg and heavy cream together and stir it in. Microwave for 1 minute. After removing, poke a few holes in the top with a fork and drizzle the maple syrup over. Allow to cool while preparing the ganache.
In a separate small ramekin add the jam (I used strawberry but apricot is also good if you have that instead) the chocolate square (broken up) and the butter. Microwave for 45-60 seconds until everything is melted, stir together to mix. Pour over the cooled cake. Pop into the fridge for at least 15 minutes to allow the ganache to set.