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Keto chocolate cake with caramelized sides

April 18, 2015

Entering the kitchen feels natural. It’s the place where I start my days, with a cup of coffee. Sometimes two, even three. My love for coffee is endless. But there was a time when this wasn’t this natural, as well as there are people which raise an eyebrow when I tell them the cakes in front of them are made by me. Maybe my thin figure doesn’t inspire too much of a cook.

Recently, I transformed one of my own classic recipes (a three mousse chocolate cake with crunchy caramel) into a keto chocolate cake. Crunchy caramel involved, you’ll see.



  • 80 grams dark chocolate 85% cocoa
  • 1 tbsp dark cocoa
  • 100 ml whipping cream
  • 1 tsp gelatine
  •  1/2 tsp Ceylon cinnamon
  • orange zest


  • 100 ml whipping cream
  • 2 tbsp dark cocoa
  • 1.5 oz dark chocolate
  • 50 grams Tagatose
  • 30 grams almond slices


The sponge cake is rather simple and you’ve read the basic recipe tons of times around here: beat the egg whites until stiff peaks with the sweetener. Mix the cocoa with the yolks and add them to the egg whites and fold gently. Pour the almond flour and fold it with great care too, then pour the batter into a silicone mold. Cook it in the preheated oven for about 20 minutes, at minimum heat.

While the keto sponge cake bakes, prepare the cream: simmer the whipping cream and melt the chocolate in it. Add the cocoa powder, mix well and set aside. In a resistant bowl, mix the gelatine powder with 30 ml (1 oz) of water and melt it over a steaming pot. When the particles are well melted, pour the gelatine into the chocolate cream and stir quickly. Set the cream aside.

Mix the cinnamon powder and the orange zest with 50 ml of water and heat it. You can add some sweetener too, but I found the entire cake to be sweet already. This mixture will be your syrup.

Back to the sponge cake, cut it in three equal parts. Place the base on a plate and drizzle some syrup then top it with the chocolate and gelatine cream. Repeat, then place the top of the cake. Set the cake aside.

In a nonstick pan, simmer the whipping cream for the topping. Melt the dark chocolate, then fold the cocoa powder as well and set aside to cool a bit.

In another pan, melt the tagatose until it reaches a golden color. Fold in the almond slices and pour this mixture on a paper sheet in a thin layer, in order to cool it.

In order to decorate the cake, pour the ganache topping onto the filled cake, then decorate the sides with the caramelized almonds. Enjoy!

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