It is a common legend that the cocoa bean was a sacred gift from the Mayan and Aztec Gods. The Mayans were the first civilization to cultivate the cocoa tree called Xocoatl. Cocoa beans were so important in Mayan civilization, they were also used as currency. I can understand why. When you stop eating chocolate and replace it with cocoa butter you really begin to appreciate the purity of this substance.
Cocoa Butter is Pure Fat
Cocoa butter has a high content of saturated fats mainly derived from stearic and palmitic acids as well as monunsatuated fats from oleic acids. Cocoa butter is obtained from whole cacao beans, which are fermented, roasted, and then separated from their hulls. About 54 – 58% of the residue is cocoa butter. The Broma process is a process by which the cocoa fat is dripped out of the solid mass leaving the cocoa powder separated out.
Cocoa solids are the low-fat component of chocolate. They may also be called cocoa powder, cocoa, and cacao. In contrast, the fatty component of chocolate is cocoa butter. Cocoa liquor is the melted combination of cocoa butter and cocoa solids.
Cocoa solids are what lends a chocolate bar its characteristic flavor and color, while cocoa butter is what provides smoothness and a low melting point. Also, cocoa solids contain most of the antioxidants associated with chocolate. Cocoa solids also contain the greatest concentration of the psychoactive chemicals caffeine and theobromine, which are mostly absent in the cocoa butter.
For those who wish to avoid sugars and starches, pure, food grade cocoa butter (preferably organic) is the way to go. It is a treat from the gods.
Cocoa Butter Layer Cake
- 1/2 cup gently melted pure food grade cocoa butter (use 3-4 ounces of solid butter)(where to buy high quality food grade organic cocoa butter)
- 2 heaping tablespoon homemade applesauce
- 6 eggs (pastured if possible)
- 1/2 cup raw honey (where to buy raw honey and other sweeteners)
- 2 teaspoon vanilla
- 1 cup pecan butter (from 2 cups crispy nuts) (where to buy soaked and dehydrated nuts)
- 1/2 cup coconut flour (where to buy coconut flour)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt salt (where to buy sea salt)
- 1 cup chopped nuts (optional for garnish)
- Food Processor (where to buy a food processor)
- 4 x 7 baking pans
- In a small pan gently melt the cocoa butter (cocoa butter has a low melting point so be careful not to burn it)
- In a food processor grind the pecans until they become a nut butter
- Add the eggs, honey, vanilla, apple sauce and cocoa butter and mix
- Add the salt, baking soda and coconut flour and mix until smooth
- Pour into three small 4 x 7 baking pans, that are lined with parchment paper that has been oiled with coconut oil
- Bake at 325 degrees F for 18 – 20 minutes or until a toothpick comes out clean
- Remove from baking pan and let cool on a rack
- When cooled, slice in half horizontally
- Create an inside layer with the coconut whipped cream filling (see below for link)
- Place the top half on top
- Ice the entire cake if you have enough cream
- Refrigerate to harden the cream for a few hours
- Place on serving plate, slice and enjoy!
Recipe and video for making Whipped Cream Filling and Icing found here.
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