Almond Flour Chocolate Cake
Almond flour and eggs make this dessert a source of protein, fiber, and vitamin E, while cocoa contributes polyphenols. Baking creates a dense chocolate crumb that holds the creamy filling well. Chill the assembled cake so the layers set and the glaze firms up.
Melt the butter and mix it with eggs, sour cream, erythritol (75 g), and vanilla. Add almond flour, cocoa, baking powder, and cinnamon and stir into a thick batter. Main ingredient: Almond flour — 130 g.
Transfer the batter to a pan and bake at 175 °C for about 35 minutes. Cool the sponge, cut it into two layers, and lightly soak them with cream.
For the filling, heat cream with cocoa, erythritol, and butter until smooth, cool, and whip until thick. Fill the layers, assemble the cake, chill for at least one hour, and finish with a cream, cocoa, and butter glaze.
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