I can't believe the holidays are right around the corner and I've hardly baked a thing - UGH!
The other day I asked my daughter to choose the holiday flavor of the week and she went with chocolate & peppermint. Ok, that's technically 2 flavors, but blended together make for a great holiday treat.
In the middle of making a chocolate peppermint cookie I realized I was missing 1 main ingredient. Instead of having a holiday meltdown I improvised and added a few other ingredients coming up with this cake. LUCKILY my daughter didn't have her heart set on cookies and gets on board when I wing it, which tends to happen all the time.
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| Pictured as a bundt cake with melted chocolate - Double the recipe |
INGREDIENTS:
- 4 eggs, separated
- 1 tsp cream of tartar
- 1/2 tsp sea salt
- 1 c. coconut sugar
- 1/2 c. cocoa powder
- 1/4c. coconut flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1-1/2 tsp peppermint extract
- 1 c chocolate chips (I like Enjoy chocolate chips)
- Pre-heat oven to 325F and grease an 8x8 pan
- Beat egg whites, cream of tartar and salt in medium bowl until soft peaks form
- Gradually beat in the coconut sugar until firm peaks form
- Combine cocoa powder, coconut flour, baking powder and baking soda in a small bowl
- Whisk egg yolks together
- Gently fold all ingredients EXEPT the egg yolks together
- Once well combined, stir in the egg yolks, peppermint extract and 1/2 dark chocolate
- Pour batter into greased pan
- Bake in preheated oven for 10 minutes
- Sprinkle the remaining chocolate chips onto the cake and gently pat
- Continue to bake for another 10-15 minutes
- When removed from the oven you have the option of using the back of a spoon and spreading the chocolate into a thin layer.
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