Ingredients
Cake
- 100 grams unsweetened baking chocolate chopped.
- 100 grams unsalted butter and extra for greasing
- 60 grams erythritol
- 1 Teaspoon vanilla
- 1 Teaspoon coffee granules
- 150 ml boiling water
- 75 grams almond flour
- 2 Eggs
Ganache
- 100 Grams unsweetened chocolate chopped.
- 100 ml heavy cream or coconut cream
- 1 Tablespoon erythritol
- 1 Tablespoon unsalted butter
Method
- Preheat oven at 200 degrees Celsius, Grease smallest size baking pan, place parchment paper and grease set aside.
- Beat eggs and vanilla and set aside.
- In a bowl, dissolve coffee in boiling water, add chocolate and butter stir until chocolate melts.
- Add sweetener and keep mixing until it dissolves.
- Stir in eggs and mix well. the mixture will be runny, it is the right consistency.
- Gradually stir in almond flour until it melts in completely.
- Pour batter into pan (this batter makes 2 cakes), the batter should be runny.
- Bake for 50 -60 minutes or until centre of the cake is fully baked.
- Ganache: Blitz chocolate in a food processor until smooth, in a heated pan stir in cream and sweetener, remove from heat once it starts to bubble, continue blitzing chocolate and gradually add cream until smooth. Add butter until ganache is shiny.
- Frost cake as you like.
