I found this recipe on www.ingridsblogg.no a while ago, and I have been drooling over it ever since. When celebrating Christmas with my partner's family, I was in charge of desserts. So I thought I'd seize the opportunity and finally make this cake. And it really lived up to my expectations! I thought I'd share it with the heading "Australia Day cake", since this holiday is coming up soon, and you may be looking for a low carb treat. It's super easy to make, calls for no mysterious ingredients, and it's been approved by my low-carb-sceptic extended family!
Ingredients:
100 g almonds
75 g butter
150 ml erythritol
300 ml cream
300 g Philadelphia cream cheese
1 teaspoon vanilla powder
3 teaspoons cocoa
100 g 70% chocolate
Method:
Melt butter and grind the almonds. Mix almonds, 3/4 of the melted butter and 50 ml erythritol. This is the crust of the cake. Spread the mixture into a spring-form and place in the refrigerator to set.
Then, whip the cream together with 50 ml erythritol. In another bowl, whip the cream cheese and the last 50 ml of erythritol. Combine the two mixtures and stir.
Divide the batter into two bowls. In one bowl, add in the cocoa, while in another you add in the vanilla powder. (Now you've got one bowl of chocolate-cream and another with vanilla-cream)
Spread the chocolate-cream on top of the almond-base. Add the vanilla-cream layer on top of that. Put the cake back in the fridge while you prepare a final layer of melted chocolate:
Melt the chocolate together with the remainder of the butter. Let the chocolate cool a little, then spread it on top of the cake. Let stand to cool for a couple of hours before serving.
Enjoy!
Here are some photos. Unfortunately, some of them turned out a bit blurry
Ingredients:
100 g almonds
75 g butter
150 ml erythritol
300 ml cream
300 g Philadelphia cream cheese
1 teaspoon vanilla powder
3 teaspoons cocoa
100 g 70% chocolate
Method:
Melt butter and grind the almonds. Mix almonds, 3/4 of the melted butter and 50 ml erythritol. This is the crust of the cake. Spread the mixture into a spring-form and place in the refrigerator to set.
Then, whip the cream together with 50 ml erythritol. In another bowl, whip the cream cheese and the last 50 ml of erythritol. Combine the two mixtures and stir.
Divide the batter into two bowls. In one bowl, add in the cocoa, while in another you add in the vanilla powder. (Now you've got one bowl of chocolate-cream and another with vanilla-cream)
Spread the chocolate-cream on top of the almond-base. Add the vanilla-cream layer on top of that. Put the cake back in the fridge while you prepare a final layer of melted chocolate:
Melt the chocolate together with the remainder of the butter. Let the chocolate cool a little, then spread it on top of the cake. Let stand to cool for a couple of hours before serving.
Enjoy!
Here are some photos. Unfortunately, some of them turned out a bit blurry
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