Beran’s Best Desserts Series Beran Parry Blog Recipes

25 Dec, 2017

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Chestnut- Cacao Christmas Cake

100g (1 cup + 1 heaping tablespoon) chestnut flour
50g (1/2 cup) ground almonds (almond flour)
3 eggs, separate
1/2 teaspoon cream of tartar
35g (1/2 cup) raw cacao powder
Stevia to taste
3/4 cup coconut milk
1/2 teaspoon baking soda
Crushed chesnuts

Preheat oven to 180C fan (350F).
Grease a pie/tart pan.
In a clean mixing bowl, beat the egg whites and cream of tartar until stiff peaks form. Set aside.
In another mixing bowl, cream the egg yolks, chestnut flour, ground almonds, stevia, raw cacao, baking soda and coconut milk.
Fold in the egg whites and blend until the white is no longer showing.
Pour into the pie/tart mold.
Sprinkle with crushed chestnuts, or raspberries if desired.
Bake for 35-40 minutes on the middle rack.

Watch out for the next dessert!

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