Recipe from sugar free londoner. Put it in the fridge over night. Going to enjoy it later with some cream. First time making a keto cake.
by Polizzy
5 Comments
to_mend_and_defend
Post the recipe please
Polizzy
Ingredients
Chocolate Sponge
7 large eggs
⅓ cup / 84g Greek yoghurt
2 teaspoon vanilla extract
⅔ cup / 170g almond milk
3.5 oz / 100g butter melted
⅓ cup / 45g coconut flour
2.5 cups / 250g almond flour
1 cup / 90g cacao powder
1 ¼ cup / 200g powdered sweetener
3 teaspoon baking powder
2 teaspoon bicarbonate of soda
⅓ teaspoon salt
Chocolate Ganache
1 cup plus 2 tablespoon / 200g sugar free chocolate chips or 85 – 90% dark chocolate roughly chopped
1 cup/ 240ml heavy cream
Instructions
Chocolate Sponge
Preheat the oven to 180C / 350 Fahrenheit. Generously grease two 21 x 4 cm round non-stick baking tins with butter.
Add all ingredients to blender, starting with the wet, and blend until smooth. You may need to scrape the sides a couple of times and blitz again.
Spoon the mix into your greased baking tins and bake for about 35 minutes or until you can insert and remove a skewer without any crumbs sticking. Do not over bake as it will firm up as it cools.
Allow to fully cool.
Ganache
Place the cream in a pan on med/ low and heat until hot, just as it starts to simmer. Do not boil. Turn off the heat.
Chop the chocolate quite fine. Add to the hot cream. Do not stir. Let the mixture sit for 5 minutes. Stirring will cool down the mix too quickly and may result in splitting.
Stir with a spatula until melted. If your ganache splits, don’t panic, just put in a food processor and blend until smooth and it will right itself. Allow to cool for a couple of minutes so not boiling but still easily spreadable.
5 Comments
Post the recipe please
Ingredients
Chocolate Sponge
7 large eggs
⅓ cup / 84g Greek yoghurt
2 teaspoon vanilla extract
⅔ cup / 170g almond milk
3.5 oz / 100g butter melted
⅓ cup / 45g coconut flour
2.5 cups / 250g almond flour
1 cup / 90g cacao powder
1 ¼ cup / 200g powdered sweetener
3 teaspoon baking powder
2 teaspoon bicarbonate of soda
⅓ teaspoon salt
Chocolate Ganache
1 cup plus 2 tablespoon / 200g sugar free chocolate chips or 85 – 90% dark chocolate roughly chopped
1 cup/ 240ml heavy cream
Instructions
Chocolate Sponge
Preheat the oven to 180C / 350 Fahrenheit. Generously grease two 21 x 4 cm round non-stick baking tins with butter.
Add all ingredients to blender, starting with the wet, and blend until smooth. You may need to scrape the sides a couple of times and blitz again.
Spoon the mix into your greased baking tins and bake for about 35 minutes or until you can insert and remove a skewer without any crumbs sticking. Do not over bake as it will firm up as it cools.
Allow to fully cool.
Ganache
Place the cream in a pan on med/ low and heat until hot, just as it starts to simmer. Do not boil. Turn off the heat.
Chop the chocolate quite fine. Add to the hot cream. Do not stir. Let the mixture sit for 5 minutes. Stirring will cool down the mix too quickly and may result in splitting.
Stir with a spatula until melted. If your ganache splits, don’t panic, just put in a food processor and blend until smooth and it will right itself. Allow to cool for a couple of minutes so not boiling but still easily spreadable.
Edited to add the Link. https://sugarfreelondoner.com/sugar-free-low-carb-chocolate-birthday-cake/
sounds like witchcraft to me
Looks delicious
So you mix the batter in a blender? Would using a mixer in a bowl work or is a blender needed? Thanks.