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Sugar free chocolate cake

6 pieces
Intermediate
40
Fancy chocolate cake with erythritol instead of sugar, avocado, berries and ground almonds
Ingredients
Preparation
Recipe Tips
Depending on the season, you can also use cherries or strawberries to decorate. 
Additional information
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Ingredients

Cake
2Medium Eggs
100 gErythritol (Sweetener)
Salt
1 tspDr. Oetker Madagascan Vanilla Extract
100 gGround Almonds
25 gDr. Oetker Fine Dark Cocoa Powder
1 tspDr. Oetker Baking Powder
70 mlUnsweetened almond milk
20 gCoconut Oil (Liquid)
Cream
10 gDr. Oetker Fine Dark Cocoa Powder
20 gErythritol (Sweetener)
1Avocado Ripe
Topping
30 gBlackcurrants
40 gBlueberries
1 tbspCocoa Nibs
Edible Flower Petals
Picture - Dr. Oetker Madagascan Vanilla Extract
Picture - Dr. Oetker Baking Powder
1

For the cake

Preheat the oven (top/bottom heat:180 °C). Line the base of the spring-form tin with baking paper. Separate the egg whites from the yolk. Whip the egg whites with erythritol and salt until stiff. Whip the egg yolks with vanilla extract until foamy. Stir in the ground almonds, cocoa powder and baking powder to the egg yolk mixture, occasionally adding almond milk and coconut oil. Little by little, fold in the whipped egg whites and pour the resulting mass directly into the tin. Bake in the centre of the oven for around 30 minutes then allow to cool. 

Top And Bottom Heat Oven Temperature: 180 °C

2

For the cream

Meanwhile for the cream, remove the stone from the avocado, place the pulp into a tall bowl and puree with cocoa powder and erythritol.

3

For decoration and the topping

Remove the greaseproof paper from underneath the cake and structure the cream on top of the cake. Decorate the cake by forming a crescent shape on top with black currents, blueberries, cocoa nibs and edible petals. 

  • Depending on the season, you can also use cherries or strawberries to decorate.