Three-Layer Chocolate Keto Cake with Coconut Paste

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

Mix: 5 min. Bake in the oven: 10 min. Chill in the refrigerator: 30 min. Let it stand: 10 min. Heat on the stove: 10 min. Mix: 10 min. Chill in the refrigerator: 12 h. Cool down: 30 min. Whisk with a mixer: 5 min.

The recipe uses 112.5 g of erythritol in total, distributed across the preparation steps.

Base

Mix the egg (50 g), 30% sour cream (80 g), starch-free baking powder (4 g), vanilla (1 g), salt (1 g), cocoa powder (20 g), 12.5, and coconut flour (30 g). Bake for 10 minutes at 200 °C. Mash the warm cake with butter (30 g), press it into a 14.5 cm cake ring, and chill for 30 minutes.

Filling

Whip 35% cream (150 g) until fluffy and add cream cheese (300 g). Soak gelatin (20 g) in 100 ml cold water for 10 minutes, then add another 100 ml hot water and stir until dissolved. Stir in erythritol (100 g).

Divide the mixture into three parts. Mix coconut paste (50 g) into the first. Mix melted sugar-free milk chocolate (50 g) with cream (50 g) and fold it into the second. Mix melted 99% chocolate (50 g) with cream (50 g) and fold it into the third. Layer the fillings over the base, chilling each layer, and refrigerate overnight.