Ingredients

• 2 tsp Vanilla Extract
• ½ tsp Salt
• ½ tsp Cayenne (optional)
• 1⅛ Cup Acai Powder
• ⅔ Cup Sour Cream
• 7 oz Cacao Liquor/Paste (finely chopped)
• 1 Cup Almond Meal/Flour
• 5 Eggs
• 1 Cup heavy Cream
• 7 oz Coconut Palm Sugar

Direction

1. Preheat oven to 350 degrees.
2. Place chocolate and 3/4 cup coconut palm sugar in a metal bowl or pan and place this over a pot of barely simmering water. Heat until cacao is melted and sugar is incorporated, stirring often. Stir in sour cream and vanilla.
3. In a large bowl, combine almond meal, 1/2 cup of acai powder, cacao powder, salt and cayenne. Add the melted cacao to the bowl and stir to combine.
4. Add the eggs one at a time, stirring between each egg. Spoon the batter into 12 greased muffin cups and bake until firm to the touch, about 22 minutes.
5. To make the whipped cream, make sure bowl and beaters are cold. Add 2 Tbsp. acai to the cream and beat until soft peaks form. Add 2 Tbsp. palm sugar and continue beating to incorporate it.
6. Serve cakes topped with whipped cream.