A sticky chocolate cake served with whipped soy cream and melted chocolate tastes good after a delicious dinner. By decorating with cream and chocolate makes the cake prettier and more luxurious.
Choklad-Kaffekaka
2 st
1 linfrö- ägg (1 msk malda linfrön + 2,5 msk vatten, lägg i kylen i 15 minuter)
0,5 dl erytriol
1 dl mandelmjöl
2 msk kokosolja, flytande
1 msk kaffe
1 msk kakaopulver
0,5 tsk bakpulver
Blanda linfrö-ägg, erytriol, mandelmjöl, kokosolja, kaffe, kakao, och bakpulver i en skål. Fördela smeten mellan två silikonformar (7 cm). Baka i 175 C i ca 20 minuter. Låt svalna och toppa med soyagrädde och smält choklad.
Chocolate Coffee Cake
2 pcs
1 flax egg (1 tbsp ground flaxseed + 2,5 tbsp water, put in the fridge for 15 minutes)
0.5 dl erythritol (1/4 cup)
1 dl almond flour (1/2 cup)
2 tbsp coconut oil, liquid
1 tbsp coffee
1 tbsp cocoa powder
0,5 tsp baking powder
Mix flaxseed egg, erythritol, almond flour, coconut oil, coffee, cocoa, and baking powder in a bowl. Divide the batter between two silicon molds (7 cm). Bake at 175 C for about 20 minutes. Let cool and top with whipped soy cream and melted chocolate.
4 Comments
Fantastiska bilder!
ReplyDeleteHappy Friday!
Kram Jenny
Tack Jenny! Kram
DeleteÅh... va gott med choklad-kaffe kaka! Kram
ReplyDeleteTack så mycket och kram!
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