Chocolate cream cake (diabetics)

Name: Chocolate cream cake (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 75 g Dark chocolate (suitable for diabetics); 350 g Whipped cream; 125 g Butter or margarine; 60 g Fructose; 2 Eggs (size M); 90 g Flour; 1 tablespoon (15 g) Cornstarch; 1 knife tip Baking Powder; 50 g crushed almonds; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Cocoa

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

75 g Dark chocolate (suitable for diabetics)
350 g Whipped cream
125 g Butter or margarine
60 g Fructose
2 Eggs (size M)
90 g Flour
1 tablespoon (15 g) Cornstarch
1 knife tip Baking Powder
50 g crushed almonds
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Cocoa

Directions

1
Roughly chop the chocolate. Heat 200 g whipped cream and chocolate while stirring over medium heat until the chocolate has melted. Keep cool overnight
2
Cream fat and fruit sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, starch, baking powder and almonds. Stir into the fat and sugar egg mixture. Fill the dough into a greased fruitcake tin (22 cm Ø) sprinkled with a little breadcrumbs and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 ° C/ gas: level 3) for approx. 20 minutes. Let the base cool down a little, turn out of the pan and let it cool down. Whip the chocolate cream and the remaining cream separately until stiff. Spread the chocolate cream on the base and smooth it down. Spread the rest of the cream cloudy with a tablespoon. Put the cake in a cool place for about 1 hour. Serve dusted with cocoa
3
YOU CAN EXCHANGE THESE INGREDIENTS:
4
For the chocolate cream, use dark chocolate couverture instead of diabetic chocolate. Mix the cake base with 75 g sugar instead of the fruit sugar