Heart-shaped chocolate cake with berries
Eggs, cream cheese, and cream provide protein, while almond and coconut flour add fiber and fat. Two chocolate layers are joined with cream and berries, then covered with a smooth glaze. A 28 cm heart mold needs overnight chilling so the cake unmolds and slices cleanly.
Preheat the oven to 170°C and prepare a 28 cm heart-shaped mold. Beat eggs (300 g), add stevia (3 g), sour cream (200 g), almond flour (100 g), coconut flour (100 g), and baking powder (10 g).
Divide the batter in two and bake two layers for 15 minutes each. For the cream, whip 35% cream (500 g) with vanilla (2 g), stevia (3 g), and cream cheese (200 g).
Soak gelatin (10 g) in cold water (50 g), warm until dissolved, and pour it into the cream. Slice strawberries (50 g), add blueberries (50 g), and assemble the cake with cream, berries, and the second layer. Chill overnight.
For the glaze, melt butter (50 g), sugar-free milk chocolate (125 g), 99% chocolate (25 g), and 35% cream (50 g). Cover the chilled cake.
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