Literally. It’s not a metaphor nor an exaggeration. It’s actually so good and decadent that I actually kept weighing myself since eating it, just to be sure. If I were to say, it resembles a lot with the gluten free (not sugar free, though) chocolate cake at Starbucks.
Since I ache mostly for chocolate, I’ve been dreaming all week about an intense and gooey and lovable cake. Three layers, just like in the confectionery shops. I studied my future recipe a few days, since I wanted every thing to be perfect. Even more since it is my own recipe, and not one found over the internet. Here it goes…
Ingredients for the cake base:
- 200 ml whipping cream
- 100 grams dark cocoa
- 100 grams eritritol (or low carb sweetener of choice)
- 100 grams butter
- 100 grams almond meal
- 1 tsp baking powder
- Rum essence
- 3 yolks
- 7 egg whites
Ingredients for the chocolate cream:
- 100 ml whipping cream
- 100 grams 85% cocoa dark chocolate (I used Lindt)
- 30 grams eritritol + 10 ml Cologran (or other low carb sweetener of choice)
- 4 yolks (you already have them from the cake base)
- 100 grams butter
- 1/2 tbsp xanthan
- one peeled orange
In a simmering pan, I put the whipping cream, with the sweetener and the cocoa powder. After they reached the boiling point, I started stirring continuously for 5 minutes, then added the butter. After the butted melted, I set the pan aside and let the mixing cool. During this time, I mixed the yolks a little bit and I mixed the whites very well, until I got stiff peaks. I poured the yolks in the chocolate mix and stirred quickly, so I wouldn’t cook them, then I added the almond meal and the baking powder. I poured this mix, little by little, over the mixed whites and I folded them gently, without getting out too many bubbles.
I poured the batter in a cake mould which had a baking sheet on and put it in the oven for about 30 minutes, until little cracks started to show. While the cake base cooled down, I made the chocolate cream.
I put the whipping cream in a pan, bringing it to the boiling point. I added the dark chocolate, broken into pieces, and the sweeteners. After the chocolate melt, I added the butter. Don’t forget to stir continuously, so you will get a perfect smooth cream. Aside, I mixed the four yolks with the xanthan. I poured the yolks into the chocolate cream and mixed them quickly. Like magic, my cream got a lot more consistent. I opened the window and let the cream on the ledge to cool.
It took me around 15 minutes to set the cake, and not because I didn’t know what I was doing, but because the almond meal cake base is pretty unstable, given the fact it has no elasticity. I cut the base in three thin layers and set the first layer on a large plate. I poured a part of the cream in the middle, evened it and then put some orange bites. I repeated until the top layer, letting the cream above to flow.
After one hour in the fridge, the best low carb chocolate cake I ever had was perfectly smooth and creamy and… oh, God!
Since the eritritol is not metabolized by our body, the whole cake had around 70 grams of carbs.