Chocolate-Covered Almond Cake
How to Make It
Preheat the oven to 350°F. Lightly grease a 9" round cake pan with coconut oil. Line the bottom of the pan with parchment paper.
Using a food processor, grind the almonds and ¼ cup of the sugar until a nut butter forms, about 2 minutes.
In the bowl of an electric stand mixer fitted with the whisk attachment, beat the eggs on medium-high speed until fluffy, 1 to 2 minutes. Add ½ cup of the sugar and beat at high speed until very light brown and tripled in volume, 3 to 5 minutes. Beat in the almond butter, followed by the olive oil, almond flour, and coconut milk, mixing well after each addition. Mix in the lemon zest and cinnamon. Transfer the batter to the prepared pan. Bake until a wooden pick inserted in the middle comes out with just a few crumbs attached, about 30 minutes.
Run a butter knife around the edges of the pan and invert the cake onto a rack set inside a rimmed baking sheet. Let cool for 30 minutes.
Meanwhile, combine the sherry and the remaining ¼ cup sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the sugar dissolves, 1 to 2 minutes. Remove from the heat.
Using a fork, poke several holes in the cake. Brush the cake with about half of the sherry syrup, let rest for a few minutes, and then brush with the remaining syrup. Cover with plastic and let rest at room temperature for 1 hour.
Meanwhile, heat the coconut cream in a small saucepan until just simmering. Place the chocolate in a heatproof bowl. Pour the cream over the chocolate and let sit for 5 minutes. Gently stir to combine. Let cool until thick but spreadable, 30 minutes.
Carefully transfer the cake to a serving plate. Frost the top and sides with the cooled chocolate. Cut into slices and serve. Store any leftover cake, covered, in the refrigerator for up to 3 days.
Wanderlust's Find Your True Fork by Jeff Krasno. Copyright (c) 2017 by Jeff Krasno. By permission of Rodale Books. Available wherever books are sold.