Chocolate Cake with Cream Cheese, Ganache, and Chocolate Glaze

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

Bake in the oven: 10 min. Chill in the refrigerator: 7 h. Whisk with a mixer: 10 min. Chill in the refrigerator: 2 h.

Preparing the sponge

Whip the eggs (200 g) with erythritol (33,3 g). Add almond flour (80 g), cocoa (20 g), starch-free baking powder (5 g), and salt (1 g). Spread the batter thinly on a tray and bake at 180°C for about 10 minutes. Cool and cut into four layers. The total amount of erythritol for this recipe is 100 g.

Preparing the ganache

Preparing the cream

Preparing the glaze

For the ganache, warm 35% cream (125 g), pour it over 99% dark chocolate (90 g), stir, and chill for 6–8 hours.

Whip cream cheese (400 g) with soft butter (40 g) and erythritol (33,3 g). For soaking, mix 10% cream (30 g) with erythritol (33,4 g). Layer the cake with the cream and soaking mixture, then chill for 2 hours.

For the glaze, warm 10% cream (50 g), add butter (25 g), sugar-free milk chocolate (50 g), and 99% dark chocolate (25 g). Stir, cover the cake, and chill again.