Chocolate Cake with Sour Cream Frosting and Chocolate Glaze

30% sour cream, 20% cream, Cream cheese, Egg, Almond flour, Erythritol, Coconut flour, 35% cream, Sugar-free milk chocolate, Cocoa powder, 99% dark chocolate, Starch-free baking powder, Vanilla, Salt

Whisk with a mixer: 10 min. Bake in the oven: 15 min. Bake in the microwave: 5 min.

Whip the eggs (150 g) with erythritol (50 g). Add baking powder (5 g), 30% sour cream (250 g), cocoa (30 g), and salt (1 g). Mix almond flour (150 g) and coconut flour (50 g) separately, then combine.

Spread the batter as four equal squares on a tray and bake at 200°C for 15 minutes. Cool and cut the layers evenly.

Whip cream cheese (250 g), 30% sour cream (170 g), erythritol (50 g), and vanilla (1.5 g). Layer the cake and cover the edges. Melt sugar-free milk chocolate (40 g), 99% dark chocolate (30 g), and 35% cream (50 g) for the glaze.