Quick Low Carb Chocolate Bombom Cake
Ingredients
Batter
- 4 eggs
- 2 tablespoons heavy cream
- 1 tablespoon packed 100% cocoa powder
- 1 cup xylitol
- 3 cups almond flour
- 1 tablespoon baking powder
Coconut cream
- 1 can heavy cream
- 1 egg yolk
- 2 tablespoons shredded coconut
- 2 tablespoons xylitol
- vanilla extract, to taste
Chocolate cream
- 1 can heavy cream
- 100 grams 70% or 85% dark chocolate
- 2 tablespoons xylitol
Filling and garnish
- chopped strawberries
- 70% dark chocolate, for grating
Preparation
Beat eggs, cocoa powder, xylitol, and heavy cream in a mixer until well combined
Gently fold in almond flour and baking powder
Grease a cake pan with coconut oil
Bake in the microwave for 8 minutes
In a saucepan, combine heavy cream, egg yolk, shredded coconut, xylitol, and vanilla
Cook over medium heat, stirring constantly, until slightly thickened
In a saucepan, combine heavy cream, chocolate, and xylitol
Heat over low heat, stirring, until the chocolate is melted and the mixture is smooth
Let the cake cool completely
Cut the cake horizontally into two layers
Place the bottom layer on a serving plate
Spread the chocolate cream mixed with chopped strawberries over the bottom layer
Place the top layer over the filling
Spread the coconut cream over the top layer
Frost the entire cake with the remaining chocolate cream
Grate 70% dark chocolate over the top
Tips
The cake can also be baked in a preheated conventional oven at 350Β°F (180Β°C) for 20-25 minutes
