January 1, 2018
Fluffy Chocolate Cake with Raspberries
This cake is really simple, quick to prepare, and most importantly – incredibly delicious. The raspberries add a slightly tart flavor that highlights the freshness and pairs beautifully with the chocolate base. The fluffy baked meringue melts in your mouth. The base batter is versatile and can also be used for various pies, roulades, or you can add chopped nuts or simply cover it with chocolate.
INGREDIENTS
For a 26 cm cake:
Biscuit base:
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5 eggs
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100 g Torras dark chocolate with stevia or 100 g Torras dark chocolate bars (see notes for alternatives)
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60 g Live & love finely ground defatted BIO coconut flour
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3 tablespoons Live & love erythritol with stevia
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1 teaspoon cream of tartar (baking powder)
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Pinch of vanilla
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Rum (optional)
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1–2 tablespoons cream (if needed)
Fruit layer:
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200 g fresh or thawed raspberries (or mixed berries)
Egg white layer:
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4 egg whites
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3 tablespoons Live & love erythritol with stevia
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Almond flakes for decoration
METHOD
First, melt the dark chocolate over a water bath. Separate the egg yolks and whites for the biscuit layer, and whisk the egg whites into soft peaks. Beat the yolks separately with erythritol with stevia until creamy, then add the melted dark chocolate, defatted coconut flour, cream of tartar, vanilla, and optional rum.
If using regular dark chocolate and regular erythritol instead of Torras dark chocolate with stevia, adjust or increase the amount of sweetener accordingly. If the chocolate mixture is too dry, add 1–2 tablespoons of cream. Gently fold in the egg whites.
Pour the biscuit batter into a cake pan lined with parchment paper. Bake at 160°C for about 15 minutes.
While the biscuit is baking, whip the egg whites from 4 eggs until stiff. Gradually add the erythritol with stevia near the end. Prepare the raspberries or berries. If using frozen raspberries, thaw or briefly heat them (just until soft, not overcooked).
Once the biscuit is baked, spread 200 g of raspberries or mixed berries on top and pour over the juice released during thawing. Pipe or spoon the egg white meringue over the berries. Optionally sprinkle with almond flakes. Return to the oven at 170°C for about 10 minutes until a golden brown crust forms.
Enjoy your dessert!
MY TIPS
- If erythritol with stevia is replaced with regular erythritol, the amount of sweetener must be adjusted or increased accordingly. Erythritol with stevia is approximately 25% sweeter than regular erythritol. Erythritol with stevia from the Live & love brand does not caramelize and has no “cool” aftertaste, which may occur with regular erythritol from other brands.
- The raspberries in the recipe can be replaced with other berries as desired.
- Instead of Torras dark chocolate with stevia, regular dark chocolate without added sugar can be used.
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