Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@payhip.com/Low...
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
Links to purchase other products via Amazon
Almond Flour (amzn.to/3GMHILA)
Coconut Flour (amzn.to/3LdUOoA)
Lakanto (amzn.to/3EKRa1j )
Baker's Unsweetened Dark Chocolate (amzn.to/3BxUv4u)
Hershey's Unsweetened Cocoa Powder (amzn.to/3eHGnwN)
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This is the ultimate chocolate cake with chocolate ganache - so rich, moist and decadent! And super easy to make without any tools required. Such a simple frosting yet it can wow your guests for any special celebrations.
I intentionally made the cake slightly sweeter and left the chocolate ganache without any sweetener as I love the nice bitter taste. But do feel free to add powdered sweetener, liquid stevia or dark chocolate sweetened with stevia for the ganache. I also made the ganache thicker as it's easier to frost and stays firm at room temperature for a long time. However, the downside is that it can get quite hardened when refrigerated but once reheated in the microwave, it becomes soft and fluffy. But you could certainly add more whipping or heavy cream to make the ganache softer and if you prefer a glossy look, just add some butter.
The recipe can be viewed and printed at this link;
www.lowcarbrec...
[Total Servings = 12]
NUTRITION INFO PER SERVING
Total Carb = 12.0 g
Dietary Fiber = 5.4 g
Net Carb = 6.6 g
Calories = 504
Total Fat = 50.3 g
Protein = 8.1 g
DRY INGREDIENTS
Almond flour = 180 g / 1 1/4 cups
Coconut flour = 45 g / 5 3/4 tbsp
Unsweetened cocoa powder = 38 g / 5 tbsp
Baking powder = 8 g / 2 tsp
Baking soda = 4 g / 1 tsp
Monk fruit = 250 g / 1 1/4 cups (This is mild to moderately sweet so you can increase the amount according to your preference.
WET INGREDIENTS
Whipping Cream = 290 ml / 1.2 cups (You can also use coconut cream, yogurt or sour cream)
Whole eggs = 6 large (345 g)
Coconut oil = 120 ml / 1/2 cup (You can also use any keto friendly oil including melted butter)
Vanilla extract = 1 tbsp
Espresso powder = 5 g / 1 tbsp (Optional)
CHOCOLATE GANACHE
Unsweetened dark chocolate (chopped) = 375 g / 2 1/4 cups (I used Baker`s Unsweetened Dark Chocolate)
Whipping cream = 240 ml / 1 cup
Note:
1. For a softer texture, you can add another 1/2 to 1 cup of whipping or heavy cream.
2. You can add some powdered sweetener, liquid stevia or use dark chocolate sweetened with stevia)
DIRECTIONS
1. Preheat the oven at 325F or 160C.
2. In a bowl, add all the wet ingredients, whisk until well combined then set aside.
3. In a separate bowl, sieve the almond, coconut flour, cocoa powder, baking powder and soda. Then add the sweetener and salt. Mix until well combined.
4. Add the wet ingredients and whisk until well combined. The batter is thick and smooth.
5. Use 3x8 inch (20 cm) round pans, greased and lined with parchment paper at the bottom.
6. Divide the batter equally. Spread evenly and tap a few times to remove air bubbles.
7. Bake for 20 minutes or until a wooden skewer comes out clean.
8. Cool for 5 minutes then remove the pan and parchment paper. Cool the cake completely on a wire rack.
9. Meanwhile, make the chocolate ganache. Heat the whipping cream in a microwave for 60 seconds then pour onto the chopped chocolate. Mix until the chocolate is melted. This ganache is quite thick but if you prefer a softer texture, just add more whipping or heavy cream (about 1/2 to 1 cup).
10. Once the cakes are cooled, frost each layer evenly including the top and sides.
11. Use a cake scraper to smoothen the sides then make a design for the sides with a cake scraper with teeth edge. It's super easy and makes the cake look nicer. Then decorate the top with some fresh strawberries and raspberries (optional).
12. This cake can be refrigerated for up to a week or frozen for up to 3 months.
13. Just reheat in the microwave for 40 to 60 seconds and the cake will become soft and fluffy.
NOTE
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2 окт 2024
