Microwave Cake with Chocolate Glaze

20% sour cream, Egg, Almond flour, Cream cheese, Olive oil, Sugar-free milk chocolate, Cocoa powder, 10% cream, Erythritol, Erythritol, Sugar-free dark chocolate, 10% cream, Starch-free baking powder, Vanilla, Himalayan salt

Mix: 5 min. Bake in the microwave: 4 min. Whisk with a mixer: 5 min. Cooking: 5 min. Bake in the microwave: 3 min. Chill in the refrigerator: 12 h.

For the sponge

Combine the eggs (100 g) with erythritol (25 g), Himalayan salt (1 g), olive oil (45 g), starch-free starch-free baking powder (5 g), cocoa powder (30 g), and almond flour (90 g).

Microwave the batter in a 12×12×6 cm container for 4 minutes. Cool and cut into three layers.

For the cream

Combine 20% sour cream (200 g) with cream cheese (60 g), erythritol (25 g), and vanilla (1.5 g), then whip.

For soaking

Use 10% cream (30 g) to soak the layers.

For the glaze

Warm sugar-free milk chocolate (40 g), sugar-free dark chocolate (20 g), and 10% cream (15 g) in the microwave and stir.

Assemble with cream and soaking, cover with glaze, and chill for 12 hours.