Chocolate coconut cake with almond crust

10% fat cream, Coconut flakes, Egg, Erythritol, Almond flour, Butter, 10% fat cream, Coconut flour, Sugar-free milk chocolate, Chocolate 99%, Cream 35% fat, Cocoa powder, Baking powder without starch, Table salt, Vanilla

Mix: 8 min. Bake in the oven: 20 min. Heat on the stove: 10 min. Mix: 8 min. Chill in the refrigerator: 12 h.

The recipe uses 75 g of erythritol in total, distributed across the preparation steps. The total amount of erythritol for this recipe is 100 g.

Melt butter (70 g), add erythritol (50 g) and eggs (100 g). Fold in almond flour (80 g), cocoa (20 g), salt (1 g), and baking powder (4 g). Spread in a 15 cm pan and bake at 180°C for 15–20 minutes.

For the filling, heat 10% cream (400 g), gradually add coconut flour (50 g), and bring to a boil. Remove from heat and add erythritol (50 g), vanilla (1 g), butter (100 g), and coconut flakes (160 g).

Spread the coconut mixture over the cooled crust. For the glaze, heat 10% cream (55 g) without boiling and pour over milk chocolate (50 g) and 99% chocolate (25 g). Stir smooth, add 35% cream (25 g), cover the cake, and chill overnight.