Chocolate cake with maple and bacon

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Gâteau au chocolat, érable et bacon | Recette | F. Ménard

Ingredients

Chocolate cake:

150 grams almond flour
90 grams ground flaxseed
3 tsp. baking powder
200 grams unsalted butter
1 cup Monk Fruit sugar extract or coconut sugar
120 grams cocoa powder
¾ tsp. salt
6 eggs
3 tsp. espresso powder

Ganache:

8 oz 90% dark chocolate, shaved
2/3 cup 35% cream
2 tbsp. salted butter

Whipped maple butter:

1/2 lb. unsalted butter
1 tsp. vanilla extract
1/4 cup maple flavored syrup or pure maple syrup
3-4 tbsp. unsweetened almond milk
3-4 cups Monk Fruit sugar extract or coconut sugar
1/8 maple extract

Filling:

8 to 9 slices of cooked bacon, whole

Preparation

For the cake:

This recipe is adjusted for a 3 layer cake.

Preheat oven to 350 °F;

In a bowl, mix the almond flour, ground flaxseed and baking powder;

In a microwavable bowl, mix the butter, Monk Fruit sugar extract or coconut sugar, cocoa powder, salt and espresso. Heat for a minute or two to melt the sugar and incorporate the ingredients. Let the mixture cool slightly;

Add the eggs to the mixture, one at a time, stirring between them. Add the dry ingredients and put in 3 cake molds;

Bake in the center of the oven for about 15-19 minutes or until a toothpick comes out clean. Do not overcook;

Let cool about 30 minutes before assembling the cake (a little more is even better).

For the ganache:

Put the chocolate in a heatproof bowl. Heat the cream over medium heat until simmering.

Pour the cream over the chocolate and let stand for 2 minutes.

Beat the chocolate and cream together until creamy, add the butter one tablespoon at a time until desired consistency.

Set aside half of the mixture.

For the maple butter:

In a bowl, with an electric mixer, mix the butter 6-8 minutes or until it turns pale. Add vanilla, flavored maple syrup or pure syrup, maple extract, half of the almond milk and half of the sugar or sugar extract. Add the remaining sugar gradually to the desired consistency.

For the filling:

Cook the bacon, dry it by removing excess fat and reserve it to assemble the cake.

To assemble:

Assemble the 3 layers by incorporating the ganache and the pieces of bacon between each layer. Use half of the mixture.

Use the maple butter to decorate the top and sides of the cake.

Heat the rest of the chocolate ganache until you have a syrupy consistency and pour over the cake.

Add 3 to 5 whole bacon slices and finish with a drizzle of chocolate syrup over the bacon.

by Le_Foodie_Mtl

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