Low Carb Chocolate Cake

Summary

Ingredients

• 100 g xylitol (suar substitute)
• 100 g erythritol (suar substitute) (Xucker liht)
• 180 g butter, room temperature
• 6 egg (s), size M or L.
• 200 g almonds, round
• 200 g hazelnuts, round
• 4 drops bitter almond oil
• 0.5 teaspoon ½ cinnamon
• 2 tablespoon, leveled protein powder, neutral, e.g., from dm
• 2 teaspoons tartar baking powder
• 1 pinch (s) salt
• 200 g dark chocolate, 75 - 92% cocoa content
• 100 g chocolate drops, dark
• 4 shortbread biscuits, reduced-sugar, or cookies
• 4 tablespoon almond milk (almond drink) or milk
• 1 pack chocolate icing, dark
• Butter for the mold
• Almonds, ground, for the shape

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Instructions

1. Grease a cake tin (Guglhupf or other) well with butter and sprinkle with ground almonds.
2. Break the chocolate into pieces and place in a small saucepan with 50 g butter. Place in the oven and melt at 100 ° C top / bottom heat.
3. In the meantime, stir the Xucker and Xucker light with the remaining 130 g butter until frothy. Beat 3 egg whites with a pinch of salt to make egg whites. Add 3 eggs and the remaining 3 egg yolks to the whipped butter and beat until creamy.
4. Take the chocolate out of the oven and preheat the oven to 160 ° C fan oven.
5. Mix the spices, hazelnuts, almonds, baking powder and egg white powder into the butter mixture. Stir in the liquid chocolate, milk and chocolate droplets and finally fold in the egg whites with the crushed biscuits.
6. Pour the dough into the prepared cake tin and bake for 25-30 minutes on the second rack from the bottom. Then remove the air and bake for another 25 minutes on top / bottom heat.
7. Make a stick test and let the cake cool in the tin for about 10 minutes. Remove from the tin and leave to cool on a wire rack.
8. Finally, heat the chocolate icing and distribute it on the cake. If necessary, leave to dry in the refrigerator for an hour.