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Ingredients
Keto Chocolate Cake
Cake
- 250 grams ground almonds
- 50 grams cocoa powder
- 85 grams olive oil
- 1/4 cup --- brewed coffee
- 175 grams nothing naughty fibre syrup-maple flavour
- 3 --- eggs
- 1/2 level tsp bicarbonate of soda
- 1/2 level tsp sea salt
Ganache
- 75 grams keto approved chocolate
- 75 grams coconut cream, thick
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6
45min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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5
Recipe's preparation
- Preheat oven to 160°C, and grease a 20cm round cake tin
- Place all of the cake ingredients into the bowl and blend using the TM6 blend function, level 6 for 10 sec or until mixture is smooth. Tip the mixture into the prepared cake tin.
Clean and dry mixing bowl to make ganache. - Bake for 35-45 minutes or until skewer inserted into the middle comes out clean.
- Allow to cool completely in the tin before turning out onto a plate.
- Place chocolate into mixing bowl and grate 10 sec/speed 8.
- Add coconut cream to chocolate and heat 2min/50°C/speed 3.
- Once the cake is completely cooled, spread ganache out over the top of the cake.
- Store in an airtight container for up to 4 days.
Cake
Ganache
10
Accessories you need
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Spatula TM5/TM6
buy now
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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