Juicy chocolate cake (diabetics)

Ingredients

Directions

1. 1

   Coarsely chop the dark chocolate. Melt 50 g chocolate and 10 g coconut fat over a warm water bath, let cool. Whisk fat, salt and diabetic sweetener with the whisk of the hand mixer until white-creamy. Stir in the eggs one after the other. Stir in melted chocolate.

2. 2

   Mix flour and baking powder and stir in alternately with the milk. Fold in chopped chocolate. Pour the dough into a greased, flour-sprinkled ring cake mould (2 litres capacity/ 23 cm Ø), smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-65 minutes. Leave to rest for 5 minutes in the pan on a cake rack, then turn out of the pan. Let it cool down. Peel a few curls from the milk chocolate to decorate it with the peeler. Chop the rest of the chocolate and melt with 100 g of whipped cream over a hot water bath. Coat the cake with the mixture, let it dry.

3. 3

   Let it cool down. Peel a few curls from the milk chocolate to decorate it with the peeler. Chop the rest of the chocolate and melt with 100 g of whipped cream over a hot water bath. Coat the cake with the mixture, let it dry. Whip 100 g of cream until stiff, fill into a piping bag with star-shaped spout and squirt tuffs onto the cake. Sprinkle with the chocolate curls

4. 4

   Waiting time approx. 1 1/2 hours. / 2 BE