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.
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Inventory: Blender, 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.
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