Chocolate cake with chocolate glaze
Almond flour and cocoa create a chocolate base with fewer carbohydrates, while egg adds complete protein. A glaze made from sugar-free milk chocolate and 99% chocolate firms as it cools and makes the portioned dessert rich and satisfying.
Read
Video on the topic
Reviews
Notes
Inventory: Mixer, Oven
370
Servings: 8 (1 serving ≈ 83 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)Diameter of the mold: 14 cm. Recount
Soften butter (80 g), add 20% cream (150 g), erythritol (50 g), Himalayan salt (1 g), and eggs (150 g). Beat with a mixer until smooth.
Mix almond flour (130 g), starch-free baking powder (6 g), and cocoa (35 g), then combine with the wet mixture. Transfer the batter to a 14 cm pan.
Bake at 200 degrees C for about 35 minutes. For the glaze, melt sugar-free milk chocolate (25 g) and 99% chocolate (25 g), stir in olive oil (10 g), and pour over the cooled cake.
(1)
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Chocolate cake with chocolate glaze", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
More sour:More recipes
More cakes:More recipes
More chocolate:More recipes
Watch others desserts and sweets:
We recommend reading
All articlesHow to Choose and Store Eggs: Freshness, Size and Safety
7min
Precise work with eggs and their substitutes
7min
Why sugar-free gluten-free sponge cake fails and how to fix the common mistakes
17min
Geroprotectors in Food: Which Foods May Help Protect Against Aging
8min
Share: