French · Dessert
Layered Chocolate Cream Cake
A low-carb take on a classic French layered chocolate cake, built on an almond flour sponge sweetened entirely with allulose and sandwiched with a whipped cream cheese filling instead of a sugar-laden buttercream. Rich, dense and deeply chocolatey without the carb load of a traditional gateau.
$2
20 minsPrep
24 minsCook
59 minsTotal
MediumLevel
Nutrition per serving
624Calories
14.8gProtein
58gFat
38.6gCarbs
4.6gSugar
7.6gFiber
550mgSodium
193mgChol
25.3gSat Fat
516mgPotassium
174mgCalcium
3.5mgIron
0.4mcgVitamin B12
0.2mgVitamin C
0gPolyol
21gAllulose
0.3gAlcohol
Goes well with
Hot Chocolate
local
Banyuls
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C and butter a 10cm/4 inch round cake tin, lining the base with parchment.
2
Sift the almond flour, cocoa powder, baking powder and salt into a bowl and whisk in the allulose.
3
In a separate bowl beat the egg with the melted butter, 10g heavy cream and vanilla extract until smooth.
4
Fold the wet mixture into the dry ingredients until just combined into a thick batter, then scrape into the tin and level the top.
5
Bake for 22-25 minutes until a skewer inserted in the centre comes out clean and the top springs back lightly.
6
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack and cool completely, about 30 minutes.
7
While the cake cools, whip the 65g heavy cream to soft peaks, then beat in the softened cream cheese and 12g allulose until smooth and thick.
8
Once the cake is fully cool, slice horizontally into two even layers with a serrated knife.
9
Spread half the cream cheese filling over the bottom layer, place the second layer on top, then spread the remaining filling over the top.
10
Scatter the shaved dark chocolate over the top layer and chill for 15 minutes before slicing into 2 pieces to firm the filling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g fine ground almond flour
- 0.6 oz18g sifted cocoa powder
- 1.1 oz30g allulose
- 0.1 oz3g baking powder
- 11 egg, beaten (50g)
- 0.9 oz25g melted butter
- 0.4 oz10g heavy cream
- 0.1 oz2g vanilla extract
- 0 oz1g salt
- 2.3 oz65g whipped to soft peaks heavy cream
- 1.4 oz40g softened cream cheese
- 0.4 oz12g allulose
- 0.4 oz10g shaved for garnish chocolate dark 70
