< Back
Ingredients:
Cocoa sponge cake:
- 4 eggs, size “M”
- 100 g erythritol
- 50 g sour cream
- 100 g it’s us kate’s low carb muffin and cake base flour mix
- 16 g baking powder
- 30 g Dutch cocoa
- 50 g cooking oil
Curd cream:
- 800 g cottage cheese
- 100 g sour cream
- 100 g por erythritol
- 100 g water
- 30 g edible gelatine
- zest of 1 lemon
On top:
- 80 g dark chocolate
- 1 tsp cooking oil
Preparation:
- To the sponge cake: in a bowl, mix the eggs with the sour cream and the erythritol powder then add the oil, the flour mix, the cocoa powder and the baking powder and mix them until clump free.
- Pour the batter into a ~30×25 cm baking tray lined with parchment paper and bake in a preheated oven at 180 degrees for about 20 minutes.
- To the curd: soak the gelatine in water
- Mix the cottage cheese with the erythritol powder and the sour cream, add the lemon zest.
- Warm the soaked gelatine until dissolves (but do not boil!) then trickle it to the curd cream while stirring constantly.
- Cut the cooled sponge cake into half along its longer side, spread one of its part thickly with the curd cream and place the other part of the cake on its top.
- Put the cake into the fridge for some hours. .
- Melt the chocolate, mix the oil to it, then spread it on the top of our cake.
- As soon as the chocolate gets hard, you can slice the cake with a hot knife.
Enjoy!
