Autumn is just around the corner, but you can still get nice raspberries in supermarkets. It wont last long, so its the last call for making this beautifully looking, raspberry and chocolate cake. It looks very complicated ,but believe me, it isn't. It will just take a bit more time, but effect is fabulous. If you are in need of an artisan cake to impress your guests, go for it. It will astonish everyone, not only those on low carb diet.
¾ cup coconut oil (melted)
¾ cup water
1 cup powdered xylitol
4 tbsp. cocoa
- Put above ingredients in a sauce pan and bring to boil. Stir well and set aside to cool down completely.
Ingredients (all should be at room temperature):
¾ cup xylitol
1 ½ cup almond flour
½ cup soy flour
1 heaped tsp. baking powder
1 heaped tsp. baking soda
- Preheat oven to 180 C and line a large rectangular baking tin (mine 30cmx35cm) with baking paper. You can use two smaller tins.
- Sieve almond flour, soy flour, baking powder and baking soda and set aside.
- Using electric mixer beat egg whites until soft peaks form. At the end of beating gradually add xylitol. Add the egg yolks one by one, still beating until the mixture is thick and cream.
- Gently fold in the cocoa mixture (make sure its cooled down completely).
- Add sifted dry ingredients and mix gently.
- Pour the batter into the baking tin and bake for about 20 minutes (check with the skewer if the cake is baked. Skewer should come out clean). Let it cool down completely and then cut in half (if baked in a large tin).
500 ml whipping cream
400 g raspberries (can be frozen but use few fresh ones for decoration)
2 tbsp. lemon juice
1/3 cup xylitol
6 tsp. gelatine (about 24g)
1/3 cup boiling water
- Place raspberries, xylitol and lemon juice in a sauce pan. Bring it to boil and cook on a low heat for a few minutes. Blend the mixture using hand blender.
- Place gelatine in a cup and cover with boiling water and leave for about 10 minutes. Stir it well until gelatine is completely dissolved (if it doesn’t dissolve easily you can warm it up in a microwave but don’t bring to boil). Add the gelatine to the raspberry mixture and mix well. Cool it down completely and place in a fridge until slightly set (but not completely)
- Whip the cream and add slightly set raspberry mixture. Mix well
125 ml whipping cream
100 g dark chocolate
- Bring the cream to boil and set aside. Add chopped chocolate and mix well until chocolate dissolves.
- Place half of the cake on a large tray. Spread the raspberry cream and cover with the second layer of the cake. Place in a fridge for an hour or so and then cover the cake with chocolate ganache and decorate with fresh raspberries and chocolate.
Carbohydrates and Calories: