Finely chop 50 g chocolate. Melt with 10 g coconut oil over a warm water bath. Cream fat, 110 g diabetic sweetener and salt. Stir in eggs one after the other. Mix flour, starch and baking powder, stir into the fat-egg mixture. Halve the dough. Stir milk into one half and liquid chocolate, cocoa and stollen spice into the other half. Place the doughs alternately in a greased box form (25 cm long; 1 3/4 litre capacity), sprinkled with 1 teaspoon of flour. Pull spirally through the dough with a fork, smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-45 minutes. Leave to cool in the mould for approx. 10 minutes. Turn out onto a cake rack and let it cool down. Roast the almonds in a pan without fat until golden brown, take them out and let them cool down. Finely chop 150 g chocolate, melt with 30 g coconut fat over a warm water bath. Cover the cake with it. Sprinkle with the flaked almonds, let it dry. Decorate with star anise and cinnamon stick. Dust with 10 g diabetic sweetness
2 1/4 hours waiting time / 2 BE
Not diabetic? Use "normal" dark chocolate and prepare the sponge with 225 g sugar. Dust the cake with 1 tablespoon icing sugar