Prague Cake with Chocolate Cream and Blackcurrant Layer
Cocoa and almond flour make the layers rich while providing fat and fiber with controlled carbohydrates. The chocolate cream is dense and satisfying, and blackcurrant adds acidity to balance the deep chocolate flavor.
Beat egg whites (180 g) with Himalayan salt (1 g) to firm peaks. Separately beat eggs (150 g) with erythritol (60 g), vanilla (1.5 g), and melted butter (150 g). Fold in almond flour (180 g), cocoa (60 g), and starch-free baking powder (15 g), then gently fold in the whites.
Divide into three portions and bake in an 18 cm pan at 170 °C for about 10 minutes each. Cool and trim the tops for crumbs.
For the cream, combine egg yolks (108 g), cream 35% (500 g), and erythritol (20 g), heat until thick, and cool. Beat with softened butter (200 g), cocoa (20 g), and cognac (20 g). Heat blackcurrants (100 g) with erythritol (20 g) until soft and blend. Mix water (100 g), erythritol (10 g), and cognac (10 g) for soaking.
Assemble by alternating cake, soaking syrup, blackcurrant, and cream. For the glaze, heat cocoa (20 g), water (30 g), and allulose (20 g), then cover the cake. Blend cake trimmings with 99% chocolate (20 g) and coat the sides. Chill for 1 hour, then refrigerate overnight.
(1)
- :
If you have any questions about the recipe "Prague Cake with Chocolate Cream and Blackcurrant Layer", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
