A nice alternative to traditional birthday cake this recipe is flour free, firm enough to stick candles in, high in protein and darn yummy. But before we get to the recipe let's take a look at what Avi thinks of it.
If you're still not convinced I dare you to try it for yourself!
Ingredients:
2 Cups of heavy whipping cream
2 Cups of whole milk
6 pastured eggs
1 teaspoon vanilla
4 tablespoons sucanot or sugar
12 oz of sweetened chocolate, chopped fine
Whipped cream (optional)
In a heavy sauce pan combine cream and milk and bring to just barely a simmer. In another bowl whisk the eggs, vanilla and sugar together until well combined. When milk and cream are simmering add them slowly, in a constant stream, to the egg and sugar mixture while beating the mixture (I ask my hubby to help me with this part). Transfer the mix back to the sauce pan. Stir constantly over medium heat for about 9 minutes until it begins to thicken. Remove from heat and add the chocolate until it is completely blended. Chill in the fridge for about 2 hours. Serve with whipped cream.
