Chocolate honey cake

Chocolate cream, Cherry filling, Almond flour, Water, Allulose, Vegan “Honey”, Coconut flakes or flour, Coconut oil, Flaxseed flour, Cocoa powder, Baking soda

Let it stand: 5 min. Blend with a blender: 5 min. Combine the dry ingredients: 5 min. Heat on the stove: 10 min. Blend with a blender: 5 min. Knead the dough: 10 min. Cooking: 15 min. Bake: 12 min. Let it stand: 30 min. Cooking: 15 min. Chill in the refrigerator: 4 h.

Grind the light flaxseed (40 g) in a coffee grinder, pour in warm water (125 g), and let it sit for 5 minutes.

Add melted coconut oil (62 g) and honey flavoring (to taste). Blend with an immersion blender until smooth.

In a separate bowl, combine almond flour (210 g), coconut flour (62 g), and cocoa powder (40 g). Mix and sift if necessary.

In a saucepan, add allulose (75 g), vegan honey (75 g), and water (25 g). Place over medium heat and stir until the allulose dissolves and the syrup becomes clear. Reduce heat to low, add baking soda (6 g), and stir until the mixture turns caramel in color.

Remove the saucepan from heat and pour the honey mixture into the flaxseed mixture. Blend with an immersion blender until the components are combined.

Combine the resulting mixture with the flour mixture. First, mix with a spatula, then use your hands until a pliable dough forms. If the dough is sticky, add a little almond flour. Wrap the dough in plastic wrap and chill for 20–30 minutes.

Divide the dough into pieces of 80 g each. Roll each piece between two sheets of parchment paper slightly larger than the diameter of the ring (16 cm). Do not roll too thin.

Cut out the layers, gather the excess dough, and use it for new layers.

Transfer the layer to a baking sheet lined with parchment, prick with a fork. Bake at 160 °C for 10–12 minutes.

Carefully remove and cool. Repeat with the remaining layers. You should get 10–11 layers, of which 7 will go into the cake, and the rest should be crushed for decoration.

Place the first layer on the base, cover with chocolate cream.

The recipe for chocolate cream is attached below.

Add chocolate cream to each new layer. Additionally, for layers 2, 4, and 6, add cherry filling of a smaller diameter on top of the cream.

The recipe for cherry filling is attached below.

Assemble the entire cake, spread cream on the top and sides, and smooth with a spatula.

Sift the crushed layers for decoration and sprinkle the sides of the cake, helping with a spatula.

Refrigerate for 4 hours or overnight.

Store the cake in the refrigerator for up to 3 days or in the freezer for up to 30 days.