Ingredients
For the base
4 eggs
200ml of water
80g of Almond flour
50g of Coconut flour
15g of Cocoa powder
50g of Erythritol
80ml of Almond milk (unsweetened)
1 pinch of salt
1/2 tsp of baking soda (optional)
For the cream layer
30g of Heavy cream
15 drops of Vanilla Stevia
For the chocolate layer
20ml Heavy Cream
100g of Cocoa mass
80g of Erythritol powder
10 drops of Chocolate Stevia
50g of Butter
- Times
- Preparation: 45 min
- Cooking: 25 min
- Total: 90 min
- Servings
- Total servings: 12
- Portion: 1 slice
- Nutrition label
- Carbs: 11.1/25g
- Proteins: 6.6/100g
- Fats: 25.5/167g
- Show nutrition label
Directions
The base
- 1
Beat the eggs until the mixture is light and frothy.
- 2
Add the water and mix the mixture.
- 3
Add coconut and almond flour, erythritol, cocoa and baking soda and mix again.
- 4
Place the mixture in a greased pan, or with parchment paper. Cook at 350° (180° celsius) for about 30 minutes.
Once cooked, let the base cool well.
- 5
Spread the almond milk on the cooled base. Let it absorb and put the base in the fridge.
The cream layer
- 1
In a container, put 300ml of cream and the vanilla stevia. Whip until you get a creamy mixture.
- 2
Add the whipped cream to the base and refrigerate while you prepare the chocolate layer.
The final layer of chocolate
- 1
In a pan, boil 200ml of cream.
- 2
In a container add the cocoa mass, erythritol, stevia with chocolate and butter. Add the hot cream and melt everything until you get a chocolate ganache. Let it cool for at least 10 minutes in the refrigerator.
- 3
Spread the chocolate layer over the cream layer trying to cover the cake evenly. Refrigerate the cake for at least 4 hours before serving. Ideally, leave it in the fridge overnight.