Flourless chocolate cake with mint cream
Cocoa gives the cake a deep flavor and a little magnesium, while eggs make the layers more protein-rich even without flour. Cream and cream cheese give the filling a soft texture and good satiety, while mint freshens the taste without extra sweetness. The result is a homemade chocolate cake served chilled, with a lighter structure than a standard sponge.
Preparing the layers
Heat the oven to 180°C and prepare a cake pan about 18 cm wide, lining the bottom with baking paper. Separate eggs (300 g) into whites and yolks.
Beat the yolks with erythritol (50 g) until the mixture becomes lighter. Add cocoa powder (50 g) and vanilla (2 g), then mix into a thick chocolate batter.
Beat the whites separately until fluffy and stable. Fold them into the chocolate base in 3 additions, lifting from the bottom so the batter keeps as much air as possible.
Transfer the batter to the pan and bake for 20-25 minutes until the cake is set and a skewer comes out almost dry. Cool the layer completely, then cut it into 2 thinner layers if needed.
Preparing the cream
Beat butter (20 g) with erythritol (15 g). Add cream cheese (100 g), vanilla (2 g), and mint (5 g), then blend until smooth.
Whip cold 35% cream (150 g) to soft peaks and gently fold it into the mint cheese base. The cream should stay airy and hold its shape.
Spread the cream between the layers, assemble the cake, and chill it for at least 2 hours. Dust the top lightly with cocoa before serving if you like.
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