Steps to Prepare

• Pre-heat oven to 350°F.
• In a bowl, whisk together your dry ingredients including almond flour, arrowroot starch, baking powder, baking soda, nutmeg, and salt.
• In a measuring cup or small bowl, add your coconut milk and vinegar and set aside.
• In another very large bowl, beat together the butter and sweetener until light and fluffy (~2 min) then add your egg yolks and vanilla extract and beat again until smooth.
• In another bowl, beat your egg whites until they turn solid white in color.
• Add your dry ingredients as well as the cream/vinegar to the beaten butter and sugar mixture. Mix well until no flour is left visible, and a thick dough forms.
• Gently stir in the egg whites until no longer visible.
• Press the cake into the bottom of a greased 9x13 inch pan.
• Bake for 23-27 min or until golden brown around the edges and a toothpick comes out clean.
• Once the cake is fully cooled, poke holes throughout it using the opposite end of a wooden spoon.
• Make the pudding by adding the dry mix to a bowl and beating with the cream and coconut milk until it just starts to thicken.
• Use a spatula to spread the mixture over the top of the cake to fill the holes and form an even layer.
• Refrigerate for 30-40 min.
• Make your chocolate topping by microwaving the heavy cream in a large glass bowl until hot (~1 min - 1 min 30 s).
• Add chocolate chips and butter to the hot cream and leave for 40 seconds before mixing until melted and silky.
• Pour the mixture over the cake and use a spatula to even it out.
• Refrigerate the whole cake for at least 30-45 min before slicing and serving.
• For best taste, serve at room temperature or slightly heated.