2015-03-04 21.03.24 Print recipe

Keto chocolate cake with rum

March 4, 2015

The amandine cake is pretty popular in my country. You can find it in almost any bakery shop and it’s definitely a favorite, with its chocolate layers and rum flavor. As you may know by now, I low carb every thing I enjoy to eat. This one didn’t stand a chance, and it turned into an amazing keto chocolate cake.

Ingredients (sponge cake):

  • 5 eggs
  • 2 tbsp cocoa
  • 50 grams almond meal
  • 1 tsp baking powder
  • 200 grams sour cream
  • 2 tbsp LC sweetener
  • 1 tbsp rum extract

Ingredients (filling and topping):

  • 100 ml whipping cream
  • 1 tbsp cocoa
  • 2 tbsp LC sweetener
  • 2 tbsp whipping cream
  • 200 grams mascarpone
  • 30 grams dark chocolate

The sponge cake is pretty easy to make: You simply blend all the ingredients together, then pour the entire batter into a parchement covered oven tray (the one the oven comes with). Let it in the oven at minimum heat, for around 15 minutes. Set it aside to cool, then start making the filling and the topping.

In a pan, place the whipping cream on minimum heat. In a small bowl, mix the cocoa with the sweetener and wet them with a bit of the hot whipping cream, in order to obtain a smooth dark cream. Pour it over the remaining whipping cream, then stir continuously until it thickens a bit. Set it aside to cool.

Cut the large layer into three equal parts. After the cocoa cream gets cold, mix it with the mascarpone cheese and keep a couple of spoons from this mixture for later. Fill the layers with the cheese and chocolate cream. Put the 30 grams of dark chocolate into the remaining cream and put them on the heater, low temp. Stir until the chocolate melts and the mixture changes its color and becomes shiny. Pour it over the entire cake then let it cool in the fridge before cutting into small pieces. Enjoy!

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