My kids are very picky when it comes to sweets and cakes and they are very different in taste. When it comes to cakes, there are only two cakes that they both eat. If one loves the Maltese cake, the other will want the KitKat cake. If one wants rainbow sponge, the other one wants the Victoria sponge. The two cakes they both like and compromise upon are the Victoria sponge cake and this chocolate cake, but even these two have to be made in a certain way.
This cake is low carb and sugar free and all four of us like! Finally, we can all four sit at the same table and enjoy one slice of the same cake.
For the Chocolate Sauce
- 300 g Erythritol (10-12 Tbsp)
- 80 g Cacao powder
- 1 1/2 cup Unsweetened Almond Milk (360 ml)
- 50 grams unsalted butter
For the chocolate cake sponge
- 2/3 from the chocolate sauce mixture
- 200 g, Unsalted Butter
- 5 large Eggs
- 5 ml Madagascan Vanilla Extract
- 1 tsp Baking Powder
- 1 cup Organic Coconut Flour ♡
- pinch of salt
- another 1/6 of the chocolate sauce mixture and 5 tablespoons of water for coating/wetting the sponges
For the Chocolate Cream
- 1/6 of the chocolate sauce mixture (the reminder)
- 1/2 cup double cream / heavy cream (120 ml)
- 250 grams Chocolate Kajmak (optional but for my kids is a must!)
- This will add 43 calories, 4 grams of fat, 1 gram of Protein and 1 gram of Net Carbs.
1. Add almond milk, 12 tbsp of Erythritol and 3 full tablespoons of cocoa powder in a double boiler (a saucepan placed in another saucepan with water).
2. Bring to boil in bain-marie (double boiler) and stir the mixture until it becomes creamy. Once it gets a creamy, thicker consistency, add 50 grams of butter and stir to dissolve the butter. When the chocolate sauce becomes glossy remove it from heat and let it cool completely.
3. In a large mixing bowl, add 200 grams of unsalted butter and 2/3 of the chocolate sauce. Mix together to combine. Put aside 1/3 of the chocolate sauce.
4. Separate the eggs and, in a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form.
5. In the chocolate mixture, add one yolk at the time and mix them in with an electric mixer until all yolks are well incorporated.
6. Mix the coconut flour with the baking powder and add it to the chocolate cream mixture.
7. Continue to mix until the coconut flour is incorporated.
8. Add in the beaten egg whites and gently fold them in with a spatula.
9. Line the bottom of two round springform cake tins with parchment paper and spray the sides with cooking oil. Preheat the oven to 170 C.
10. Divide the batter in two and place it into each of your non-stick paper-lined baking cake tins. Use a spatula to smooth the top of the cake.
11. Bake the cakes for 20-30 minutes or until they pass the toothpick test. Poke the middle of the cake with a toothpick and it should come out dry and clean.
12. Remove the cake tins from the oven and let them cool down.
13. Release the belt from the springform pan and transfer the sponges on two large platters. Use two large spatulas to transfer the cake sponges from the cake tin bottom to the platters.
14. Mix half of the remaining chocolate sauce with 5 tablespoons of water and pour the creamy sauce on top of each sponge. Spread it evenly and pierce the sponges with a fork so the cake will absorb more chocolate sauce.
15. Put the two cakes in the fridge to let the chocolate sauce to set.
16. Meanwhile, mix the remaining chocolate sauce (which by now is much more thicker) with 1/2 cup double cream until it becomes a thick cream:
17. Add the cream on top of one of the chocolate sponges and spread it evenly.
18. Add the second chocolate sponge on top. At this point, the cake can be served as it is, but my children love this cake topped with Chocolate Kajmak (also known as dolce de leche or Turkish fudge) which is very similar to a very dense butterscotch sauce.
19. Coat the cake with Chocolate Kajmak, decorate and transfer it to the fridge for 2 hours before serving.