This time, for dessert, I came back to a series of flour-free cake, which is a small remake of my very popular chocolate cake, from a few months ago, but it is a bit more suitable for the time of year. It is distinguished by a strong chocolate biscuit, which I combined with an aromatic but light strawberry cream. The flour-free cake in any case wins over the ordinary because it is much more filling. I was amazed at the fact that after one piece I didn’t actually feel the urge to eat even, which is quite a remarkable achievement for me. As with any cake, preparation is a bit time consuming, but very easy. Chocolate cake with strawberries also works great with raspberries or blueberries, use what you have on hand. The recipe goes like this:
Ingredients:
100g ground almonds 30g starch (density, gusnel) 40g of finely ground coconut flour, you can buy it here 60g unsweetened cocoa 40g of natural calorie-free sweetener Sugarsweet 1: 2 1 teaspoon baking soda biscuit milk (I used oats) 2 eggs 4 egg whites 75g saved bananas 50g butter 500g of Greek yogurt or white cream cheese (optional) 30g casein, chocolate flavor (optional) 15g whey protein (whey) strawberry flavor (optional) bag of gelatin fix if you want the cake to be a little more compact 200g of sliced strawberries
Process:
- Mix the wet ingredients first, then the dry ingredients. Combine both mixtures and bake in a greased baking pan at 175 degrees for about 15-20 minutes. Once the biscuit has cooled, cut it in half and soak with milk.
- First mix 200g of yoghurt and 10g of chocolate casein and half a bag of gelatin fix, coat the first biscuit with the mixture. Then add another layer made of 200g of yogurt, the other half of a bag of gelatin and 10g of whey protein. Then add a second biscuit to both layers of yoghurt and coat the top with a slightly thicker mixture, 100g of yoghurt and 20g of casein. Garnish with strawberries.
