30 minutes 60 minutes x8
INGREDIENTS
» 4 ounces unsweetened chocolate » ½ cup (1 stick) butter
» 1 ½ cups powdered sweetener, divided
» 3 eggs
» 3 eggs
» ½ cup + 8 tablespoons raw unsweetened cocoa powder
» 1 vanilla pod
» Pinch of sea salt
» 1 cup whipping cream
» Coconut whipped cream
» 1 can coconut milk, refrigerated overnight
DIRECTIONS
1. Preheat the oven to 325°F. Spray a little cooking oil into a pan smaller than 8 inches. 2. Combine the chocolate and butter in a double boiler and melt them together. Stir in ½ cup of sweetener and keep on stirring over low heat until everything is well combined. Remove from heat and let cool a little bit.
3. Separate the eggs, and beat the whites until stiff peaks form. Add ¼ cup of sweetener little by little.
4. Whisk the yolks together with another ¼ cup of sweetener. Add the chocolate mixture to the yolks and stir well. Mix in ½ cup cocoa, and then scrape the vanilla seeds from the pod and add to the mixture along with salt.
5. Fold in egg whites slowly to the chocolate mixture, but do not over mix. 6. Cook in the preheated oven for 1 hour or until a toothpick comes out clean. Let it cool completely and then remove from the pan.
Cream:
1. To prepare the 3 types of filling, beat the whipping cream for about 6-7 minutes until it gets very thick. Slowly add ½ cup of sweetener.
2. Divide the cream into halves and place one half in a bowl. Divide the remaining cream into halves again and place in other 2 separate bowls. You will have 3 bowls, one with ½ of the cream and two with ¼ of the cream.
3. Take a bowl with ¼ cream, add 1 tablespoon of cocoa powder and mix well. This will be the lightest-colored cream. 4. Add ½ the cream to the bowl, add 3 tablespoons of cocoa powder. Mix until well distributed. This will be the middle-colored cream.
5. Add 3–4 tablespoons of cocoa powder to the last bowl with ¼ cream. This will be the darkest cream.
Assembling:
1. Slice the cake horizontally in 3 equal slices using a very sharp knife.
2. Place the bottom part on a serving plate and cover with the middle-colored cream. Repeat with the second layer.
3. Top with the third cake piece and spread the light-colored cream on top, followed by the darkest cream.
4. Cut in 8 slices and enjoy.
NUTRITION FACTS (PER SERVING)
Total Carbohydrates: 11g Protein: 7g Dietary Fiber: 6g Total Fat: 27g Net Carbs: 5g Calories: 304
3. Separate the eggs, and beat the whites until stiff peaks form. Add ¼ cup of sweetener little by little.
4. Whisk the yolks together with another ¼ cup of sweetener. Add the chocolate mixture to the yolks and stir well. Mix in ½ cup cocoa, and then scrape the vanilla seeds from the pod and add to the mixture along with salt.
5. Fold in egg whites slowly to the chocolate mixture, but do not over mix. 6. Cook in the preheated oven for 1 hour or until a toothpick comes out clean. Let it cool completely and then remove from the pan.
Cream:
1. To prepare the 3 types of filling, beat the whipping cream for about 6-7 minutes until it gets very thick. Slowly add ½ cup of sweetener.
2. Divide the cream into halves and place one half in a bowl. Divide the remaining cream into halves again and place in other 2 separate bowls. You will have 3 bowls, one with ½ of the cream and two with ¼ of the cream.
3. Take a bowl with ¼ cream, add 1 tablespoon of cocoa powder and mix well. This will be the lightest-colored cream. 4. Add ½ the cream to the bowl, add 3 tablespoons of cocoa powder. Mix until well distributed. This will be the middle-colored cream.
5. Add 3–4 tablespoons of cocoa powder to the last bowl with ¼ cream. This will be the darkest cream.
Assembling:
1. Slice the cake horizontally in 3 equal slices using a very sharp knife.
2. Place the bottom part on a serving plate and cover with the middle-colored cream. Repeat with the second layer.
3. Top with the third cake piece and spread the light-colored cream on top, followed by the darkest cream.
4. Cut in 8 slices and enjoy.
NUTRITION FACTS (PER SERVING)
Total Carbohydrates: 11g Protein: 7g Dietary Fiber: 6g Total Fat: 27g Net Carbs: 5g Calories: 304
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