"I choose a sweet" cake !!
When I had to choose between sweet and savory meals, I would always choose sweet ones. I am a big fan of sweets and it is a real challenge for me to discover sweet combinations that will not always have the same taste and appearance.
base:
•200 grams of almond flour,
•50 grams of erythritol,
•80 grams of butter.
Chocolate topping:
•250 ml of coconut cream,
•100 g of dark chocolate with a high content of cocoa,
•40 g of butter, sweetener of your choice,
•a spoonful of vanilla extract.
Finishing layer:
•coconut whipped cream.
Preparation: add erythritol and room temperature butter to the almond flour. Mix by hand until a compact mixture is obtained. Press the resulting mixture well into the mold and leave in the freezer to compress. Meanwhile, heat the coconut cream over low heat. Then add chocolate and, butter and sweetener to the cream. Stir until everything is dissolved. Leave the cream aside to cool. It is desirable to cover it with a transparent foil so that a crust does not form on the surface. Pour the cooled cream over the compressed base, and spread coconut whipped cream over everything. It is enough for the cake to rest in the refrigerator for 2 hours. It goes well with a cup of coffee. If you try this recipe, be sure to let me know if the cake has met your expectations. If you have any questions, we are happy to be here for you.
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