Quick Low Carb Stuffed Bombom Cake
Ingredients
Dough
- 4 eggs
- 2 tablespoons heavy cream
- 1 heaping tablespoon 100% cocoa powder
- 1 cup xylitol
- 3 cups almond flour
- 1 tablespoon baking powder
Cream filling
- 1 can heavy cream
- 1 egg yolk
- 2 tablespoons shredded coconut
- 2 tablespoons xylitol
- vanilla
Chocolate cream
- 1 can heavy cream
- 100 grams 70% or 85% dark chocolate
- 2 tablespoons xylitol
For assembly
- chopped strawberries
- 70% dark chocolate, for grating
Preparation
Dough
Beat eggs, cocoa powder, xylitol, and heavy cream together in a mixer
Add almond flour and baking powder; mix until combined
Grease a cake pan with coconut oil
Microwave for 8 minutes
Cream filling
Heat heavy cream, egg yolk, shredded coconut, xylitol, and vanilla in a saucepan over medium heat
Stir continuously until slightly thickened
Chocolate cream
Heat heavy cream, chocolate, and xylitol in a saucepan over low heat
Stir until the chocolate is completely melted
Assembly
Let the cake cool completely, then cut horizontally into two layers
Spread the chocolate cream mixed with chopped strawberries over the bottom layer
Spread the cream filling over the chocolate cream layer
Place the top layer on top
Cover the entire cake with the remaining chocolate cream
Grate 70% dark chocolate over the top
Notes
The cake can be baked in a preheated oven at 350Β°F (180Β°C) for 25-30 minutes if preferred
