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There is only one thing that rivals my love for chocolate ice cream. And that is vanilla custard, either poured over something cakey, or chilled… Top the custard with whipped cream and dark chocolate syrup, and you have the mouthfeel and flavor sensation to beat all others.
This “cake” is my copycat of a similar one I saw made without whole foods, not Traditional/Paleo/Primal. I loved the photo and decided to make a whole food version because I could imagine no yummier dessert.
I hope you agree looking at these photos. This dessert draws you in to take a bite (and then another, and then another…) The custard, the whipped cream, the chocolate, and the perfect crust to hold them all.
This version can be made with grass-fed dairy (I use raw milk), which I call Primal, or it can be made Paleo, dairy-free (omit the whipped cream or make coconut whipped cream). It’s grain-free and uses two favorite grain-free flours: cassava (here’s my choice) and arrowroot (I like this one). I’ve spoken before about cassava and the importance of resistant starch in one’s diet (yes, sure, even in dessert).
Let’s talk a skosh about arrowroot. It’s mentioned in Nourishing Traditions by Sally Fallon and is considered nutrient-dense. She quotes thus about it:
It is the only starch product with a calcium ash. In this regard, the calcium chloride found in arrowroot starch, is very important for the maintenance of proper acid and alkali balances in the human body. Arrowroot only thrives on tidal flats where the sea minerals are available. Its known health-building properties may be due to trace minerals from the sea, as well as from the calcium it gets from the sea water. (Royal Lee, DDS Journal of the National Academy of Research Biochemists)
I also use a just a wink of sustainably-sourced gelatin (the one with the green lid) in both the whipped cream and the custard to obtain the perfect texture, so you can eat this spoon-worthy dessert with a fork.
How’s it keep? Really well! You can make it ahead of time for guests and it keeps beautifully in the fridge for days! The recipe also makes a great big portion- for lots of folks or lots of leftovers. It’s as good for breakfast or a snack as it is for dessert.
You’ll need this Chocolate Syrup recipe to make the drizzle.
Enjoy the decadence, friends!