Chocolate Mud Cake (PCOS-Friendly)

• 分量: 6 servings
• 調理時間: 20 minutes
• 総時間: 1 hour

材料

6 Eggs (yolks and whites separated)

7 oz Dark chocolate (85% cacao) (chopped)

2/3 cup Coconut oil (melted)

1/4 cup Cacao powder (for the cake)

3 tsp Rice malt syrup (for the cake)

1 1/2 cup Almond meal (for the cake)

2 tbsp Cacao powder (for the icing)

1 cup Coconut cream (for the icing)

1 tsp Rice malt syrup (for the icing)

手順

Preheat oven to 340°F/170°C.

Grease an 8”/20cm cake tin and line with parchment paper.

Simmer a pot of water on the stove and place a heatproof bowl over the top.

In that bowl, combine the dark chocolate, coconut oil, and cacao powder. Stir until melted, then set aside and let cool.

In a separate mixing bowl, beat the egg yolks and rice malt syrup together until thick and creamy.

Once the chocolate mixture has cooled, slowly pour into the egg mixture and beat to combine.

Add in the almond meal, beat to combine.

Place the egg whites in a separate bowl and beat until soft peaks form.

Using a large spoon, stir one-third of the egg whites into the chocolate mixture then gently fold the rest in.

Pour mixture into pan and bake for about 40 minutes, or until the center doesn’t feel wet and springs back slightly when touched.

Simmer a pot of water on the stove and place a heatproof bowl over the top

In that bowl, combine cacao powder, coconut cream, and rice malt syrup. Stir until melted.

While it is still warm, spread over the top of the cake.

The icing will firm up once cool or if placed in the fridge.

栄養

• サービングサイズ: 1
• カロリー: 861
• 脂肪総量: 62 g
• 飽和脂肪: 36 g
• 不飽和脂肪: 21 g
• トランス脂肪: 0 g
• コレステロール: 189 mg
• ナトリウム: 99 mg
• 炭水化物総量: 25 g
• 食物繊維: 7 g
• 糖質総量: 10 g
• タンパク質: 16 g