Heart-shaped chocolate cake with berries

Cream 35% fat, Egg, Sour cream 30%, Cream cheese, Erythritol, Sugar-free milk chocolate, Coconut flour, Almond flour, Water, Blueberry, Strawberry, Butter, Chocolate 99%, Baking powder without starch, Gelatin, Vanilla

Whisk with a mixer: 10 min. Bake in the oven: 30 min. Whisk with a mixer: 10 min. Heat on the stove: 5 min. Mix: 10 min. Slice: 5 min. Bake in the oven: 15 min. Cooking: 5 min. Let it stand: 5 min. Cool down: 5 min.

The recipe uses 150 g of erythritol in total, distributed across the preparation steps.

Preheat the oven to 170°C and prepare a 28 cm heart-shaped mold. Beat eggs (300 g), add erythritol (75 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), erythritol (75 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.