Keto Charodeyka cake with coconut cream and chocolate glaze

Cream 35% fat, Egg, Almond flour, Cream cheese, Water, Erythritol, Chocolate 99%, Butter, Coconut paste, Gelatin, Baking powder without starch, Vanilla

Mix: 10 min. Bake in the oven: 13 min. Whisk with a mixer: 5 min. Let it stand: 10 min. Heat on the stove: 5 min. Chill in the refrigerator: 1 h. Heat on the stove: 10 min. Chill in the refrigerator: 5 h. Knead the dough: 5 min. Cool down: 1 h. To boil: 5 min.

The recipe uses 75 g of erythritol in total, distributed across the preparation steps.

Mix egg yolks (150 g) with erythritol (25 g) and butter (50 g). Add almond flour (100 g), vanilla (1 g), and starch-free baking powder (2 g), then knead the dough. Spread it in a 15 cm pan and bake at 180°C for 13 minutes, then cool.

Whip 35% cream (100 g) until fluffy and combine it with cream cheese (100 g). Soak gelatin (10 g) in 50 g cold water for 10 minutes, add another 50 g hot water, and stir until dissolved. Add the remaining erythritol (50 g), combine with the cream, and fold in melted coconut paste (50 g). Spread over the crust and chill for 1 hour.

Heat 35% cream (90 g) without boiling, pour it over 99% chocolate (60 g), and stir smooth. Cover the chilled cake with the glaze and refrigerate for another 5 hours.