Chocolate Cake (Lingots au Chocolat) / Low Carb / Gluten Free / Sugar Free

Gluten free chocolate cake, Lingots au Chocolat -

Chocolate Cake (Lingots au Chocolat) / Low Carb / Gluten Free / Sugar Free

Ingredients

Brownie Base

  • 2 oz Unsweetened Baking Chocolate, Chopped (56 g)

  • 1/2 cup Heavy Cream (120 cc)

  • 1/2 cup Almond Flour (50 g)

  • 2 tbsp Unsweetened Cocoa Powder

  • 2 tsp Stevia Powder

  • A Pinch Sea Salt

  • 2 Eggs

  • 2 tsp Vanilla Extract

 

Chocolate Cake (Lingots au Chocolat)

Chocolate


  • 1 1/3 cups Heavy Cream (320 cc)

  • 5 oz Unsalted Butter, Cubed (140 g)

  • 7 oz Unsweetened Baking Chocolate, Finely Chopped (200g)

  • 1 tbsp Liquid Stevia

  • 2 tsp Vanilla Extract

  • 2 tbsp Rum (Omit if you want to go completely

  • sugar-free. Also, you can sub red wine.)



Topping

  • 1 tsp Unsweetened Cocoa Powder


Instructions:

Brownie Base

Preheat the oven to 190 C / 375 F. Fold parchment paper
to the size of the top of your loaf pan.
(* I used an 8.5 x 3.6 inch (22 x 9 cm) pan, but
an 8 x 4 inch (20 x 10 cm) pan also works.)

Heat the heavy cream in a saucepan over low heat.
Bring to a simmer and turn off the heat.
Add the unsweetened chocolate.
Stir until melted and smooth.

In a large bowl, add the almond flour,
cocoa powder, stevia powder and salt.
Whisk well. Add the chocolate mixture and
mix well. Then, add the eggs and vanilla
extract and mix well.

Place the folded parchment paper in a
dish/pan that is a bit bigger than the folded
lines. Pour the brownie mixture within
the folded lines and level out.
(It’s okay to go over the folded lines.)

No Bake Chocolate Cake (Lingots au Chocolat) - Low Carb, Sugar-Free
Bake for about 15 minutes.
Remove from the oven and let cool completely.

(Preferably refrigerate for a few hours after reaching
the room temp for it to be hard so that it will be easier
to handle when placing it on top of the chocolate.)

When cooled, cut the edges so that it will fit into the top of the loaf pan.

 

Chocolate Cake (Lingots au Chocolat)


Chocolate

Heat the heavy cream in a saucepan over low heat.

Bring to a simmer and add the butter. Turn off the

heat when the butter is half melted.

Add the unsweetened chocolate and liquid stevia.

Leave a couple of minutes. Then, stir slowly until melted and smooth.

Add the vanilla and rum and mix.

Pour the chocolate mixture into the prepared loaf pan

lined with parchment paper. Smooth the surface.

Refrigerate for about 10 - 20 minutes, or until

when the surface starts to solidify.

Remove from the fridge and place the brownie base

onto the chocolate. Attach well.

Chill overnight.


To Serve

Remove from the fridge. Invert on a cutting board and then carefully remove the parchment paper.

Dust with the cocoa powder.

To slice, let sit out at room temperature for about 30 minutes

(or less when the room temp is hot) before slicing.

Heat a knife under hot water and wipe off the excess water

before each slice.

To serve, after removing your slices from the fridge,

let sit out at room temperature for 10 - 30 minutes

(depending on the room temp and your liking).


Recipe Notes

Keep refrigerated. To serve, after removing your slices from

the fridge, let sit out at room temperature for

10 - 30 minutes (depending on the room temp and your liking).

 

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These tips and guides will help you answer all the common keto questions.

Click here for An Easy Detailed Guide to Follow for Beginners to The Keto Diet.


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