GF/DF/SF
Chocolate Mud Cake (PCOS-Friendly)
6 servings
분량20 minutes
활동 시간1 hour
총 시간재료
6 Eggs (yolks and whites separated)
7 oz Dark chocolate (85% cacao) (chopped)
2/3 cup Coconut oil (melted)
1/4 cup Cacao powder (for the cake)
3 tsp Rice malt syrup (for the cake)
1 1/2 cup Almond meal (for the cake)
2 tbsp Cacao powder (for the icing)
1 cup Coconut cream (for the icing)
1 tsp Rice malt syrup (for the icing)
방향
Preheat oven to 340°F/170°C.
Grease an 8”/20cm cake tin and line with parchment paper.
Simmer a pot of water on the stove and place a heatproof bowl over the top.
In that bowl, combine the dark chocolate, coconut oil, and cacao powder. Stir until melted, then set aside and let cool.
In a separate mixing bowl, beat the egg yolks and rice malt syrup together until thick and creamy.
Once the chocolate mixture has cooled, slowly pour into the egg mixture and beat to combine.
Add in the almond meal, beat to combine.
Place the egg whites in a separate bowl and beat until soft peaks form.
Using a large spoon, stir one-third of the egg whites into the chocolate mixture then gently fold the rest in.
Pour mixture into pan and bake for about 40 minutes, or until the center doesn’t feel wet and springs back slightly when touched.
Simmer a pot of water on the stove and place a heatproof bowl over the top
In that bowl, combine cacao powder, coconut cream, and rice malt syrup. Stir until melted.
While it is still warm, spread over the top of the cake.
The icing will firm up once cool or if placed in the fridge.
영양 정보
1회 제공량
1
칼로리
861
지방 전체
62 g
포화 지방
36 g
불포화 지방
21 g
트랜스 지방
0 g
콜레스테롤
189 mg
나트륨
99 mg
탄수화물 전체
25 g
식이섬유
7 g
총 당류
10 g
단백질
16 g
6 servings
분량20 minutes
활동 시간1 hour
총 시간