Grain-Free Chocolate Cake with Honeyed Ricotta

Directions

1. 1
   Preheat the oven to 350F. Butter an 8-inch springform pan.In a large bowl, beat together the egg yolks and powdered coconut palm sugar until pale and creamy.Sift together the almond flour, cocoa powder, and baking powder. Set aside.In a separate medium bowl, beat the egg whites to medium peaks.Stir 1/4 of the whipped egg whites directly into the egg yolk mixture. Fold the remaining egg whites into the yolks in two to three additions.Fold the almond mixture into the egg mixture in three additions.
2. 2
   Transfer the batter into the prepared springform pan.
3. 3
   Bake for 25 - 30 minutes, until the center of the cake is set and a cake tester inserted in the middle comes out clean.Run an offset spatula around the edges of the cake. Allow to cool completely in the pan.
4. 4
   Combine the ricotta, honey, vanilla, and salt.Refrigerate until ready to use.Use a sharp, serrated knife to slice a paper thin layer off the top of the cake. This will let the moisture from the ricotta soak into the cake.
5. 5
   Cut the cake in half, being careful to keep the layers even.
6. 6
   Spread half of the ricotta mixture on the bottom layer of the cake.
7. 7
   Place the top layer on top of the ricotta.
8. 8
   Spread the remaining ricotta on top of the cake.Top with grated carob or refined sugar-free chocolate.Cover and refrigerate overnight.Bring to room temperature before serving.