Cake Low Carb, no flour, no sugar, stevia, coconut, almonds and covered with a good dose of delicious, chocolaty coating.
Tastes, special and dietary, low carb flavors, tastes equally enjoyable for those who follow a gluten-free diet without sugar.
Enjoyable also by those who want a sweet without aggravating dietary factors.
Try it!
Tastes, special and dietary, low carb flavors, tastes equally enjoyable for those who follow a gluten-free diet without sugar.
Enjoyable also by those who want a sweet without aggravating dietary factors.
Try it!
| work: 30′ | time: 01h:30′ | easy: |
Ingredients (8 pieces)
|
In a large bowl whisk the eggs and stevia with a hand mixer or whisk. |
 Add all the remaining ingredients except milk. Stir with a spatula to homogenize. Density check and if necessary add a little milk. |
We dress with greaseproof paper a form ∅20 cm (7.9 in) and grease the paper. Pour the mixture into the cake. |
Bake the cake at 180°C (356°F, Gas 4) for 50'-55' or until comes out clean a knife blade. Leave on a rack to cool until you build the ganache. |
Chocolate Coating/ Ganache
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Chop the chocolate into small pieces. Put the sour cream in a saucepan to warm up. Add the chocolate and Stevia. Stir to melt and homogenize with the sour cream. Finally add the vanilla and butter. Mix. |
Controls liquidity and if needed, add a little more cream to thin. With a spoon, taste the sweetness and maybe add a little stevia. Depends on how bitter chocolate we used. Allow to cool slightly and pour over the cake. |
 Spread the chocolate coating over the entire surface of the cake and let it run to the side. Allow to cool for 1 hour. |
