Keto Cake with Chocolate Ganache and Almond Sponge
Eggs and dairy ingredients provide protein and fat. Almond chocolate sponge and dark chocolate ganache make this cake rich without wheat flour or sugar. Thin layers absorb the ganache, so the dessert becomes especially even and moist after chilling overnight.
The recipe uses 100 g of erythritol in total, distributed across the preparation steps.
Beat eggs (300 g) with erythritol (50 g) until light and fluffy. Add cocoa powder (40 g), almond flour (200 g), and starch-free baking powder (5 g), and fold gently. Spread the batter thinly on a parchment-lined tray and bake at 180°C for 10 minutes. Cool and cut the sponge into four layers.
For the ganache, heat 35% cream (200 g) almost to a boil, pour it over 99% chocolate (200 g), and stir until smooth. Mix in soft butter (20 g), erythritol (50 g), and vanilla (1 g), then let the ganache thicken slightly.
Assemble the cake, spreading ganache between the layers. For the top, melt sugar-free milk chocolate (30 g) with the remaining butter (10 g), stir, and cover the cake. Chill for 12 hours.
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