There’s never a bad time for chocolate cake. Despite the seeming indulgence, this decadent recipe is actually packed with a health-boosting superfood! Maca is the Peruvian plant that is most often ground into a fine powder. The plant was used for its myriad of ancient medicinal properties. It was thought to boost libido, mental clarity, and energy. Maca is also rich in fiber, potassium, iron, and protein.
1 tablespoon unsweetened cocoa
7 ounces bittersweet baking chocolate, finely chopped 1/2 cup
1 tablespoon sugar, coconut or brown
7 tablespoons unsalted butter, softened
6 large eggs, separated
1/2 teaspoon vanilla extract
1/2 cup almond flour
2 tablespoons maca powder
1/4 teaspoon cream of tartar
a pinch of salt
1. Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray or butter. Sprinkle with cocoa; tap out excess.
2. Melt the chocolate to a smooth consistency and set aside to cool.
3. Place sugar in another bowl of a food processor; process until finely ground.
4. In another large bowl, beat butter and ground sugar with an electric mixer until light and fluffy, for about 4 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt.
5. Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture.
6. Scrape batter into the prepared pan. Bake for 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Carefully remove the cake from the cake pan and let the cake cool completely on wire rack, about 30 minutes. Top with icing sugar and fresh fruit. Enjoy!