Chocolate Prague Cake with Almond Flour
Almond flour and psyllium make the chocolate layers firm without wheat flour, while cream cheese adds protein and a creamy base. Cocoa gives the cake a deep chocolate flavor, and chilling helps it slice neatly. It is best served in small portions and can be prepared ahead and kept refrigerated.
Mix almond flour (150 g), psyllium (15 g), cocoa powder (25 g), starch-free baking powder (10 g), erythritol (300 g), and a pinch of salt. Add melted butter (40 g), eggs (100 g), and 30% sour cream (100 g), make a thick batter, and divide it into three parts.
Bake the layers in an 18 cm pan at 175°C for about 22 minutes. Cool them completely, then spread each layer with a cream made from cream cheese (400 g) and cocoa powder (25 g), whipped until smooth.
Assemble the cake, press the layers gently, and refrigerate for at least 2 hours. Dust with cocoa before serving.
(2)
- :
- :
If you have any questions about the recipe "Chocolate Prague Cake with Almond Flour", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
We recommend reading
All articles
