Keto Chocolate Cake (Lingots au Chocolat)

Lingots au Chocolat -

Keto Chocolate Cake (Lingots au Chocolat)

The best Keto Chocolate Cake (Lingots au Chocolat) recipe. Ever? There are lots of claims for the best chocolate cake recipe. I get that. But with one bite of this decadent, keto chocolate cake, every single person around the table commented that this was the most satisfying chocolate cake they’d ever tasted.

Brownie Base for Keto Chocolate Cake (Lingots au Chocolat)

  • 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 for Keto Chocolate Cake (Lingots au Chocolat)

  • 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 For Keto Lingots au Chocolat

  • 1 tsp Unsweetened Cocoa Powder

Instructions to Make Keto Chocolate Cake (Lingots au Chocolat)

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.)
  • 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 For Keto Chocolate Cake (Lingots au Chocolat)

  1. Heat the heavy cream in a saucepan over low heat.
  2. Bring to a simmer and add the butter. Turn off the heat when the butter is half melted.
  3. Add the unsweetened chocolate and liquid stevia.
  4. Leave a couple of minutes. Then, stir slowly until melted and smooth.
  5. Add the vanilla and rum and mix.
  6. Pour the chocolate mixture into the prepared loaf pan lined with parchment paper. Smooth the surface.
  7. Refrigerate for about 10 - 20 minutes, or until when the surface starts to solidify.
  8. Remove from the fridge and place the brownie base onto the chocolate. Attach well.
  9. Chill overnight.

To Serve Keto Chocolate Cake (Lingots au Chocolat)

  • 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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