Chocolate Mud Cake (PCOS-Friendly)

• porcje: 6 servings
• czas aktywny: 20 minutes
• całkowity czas: 1 hour

Składniki

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)

Wskazówki

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.

Wartości Odżywcze

• Wielkość Porcji: 1
• Kalorie: 861
• Tłuszcz Całkowity: 62 g
• Tłuszcz Nasycony: 36 g
• Tłuszcz Nienasycony: 21 g
• Tłuszcz Trans: 0 g
• Cholesterol: 189 mg
• Sód: 99 mg
• Węglowodany Całkowite: 25 g
• Błonnik Pokarmowy: 7 g
• Cukry Całkowite: 10 g
• Białko: 16 g