1teaspoonBaking powderfollow instructions on packaging
1tablespoonStevia or sweetener of choice
¼cup/ 30g Cocoa powderunsweetened
Old school cream
2sticks / 250g Butter
2tablespoonsStevia or sweetener of choice
1teaspoonVanilla extract
½cup/ 50g Cocoa powder
New school cream
8oz/ 200g Cream cheese
4tablespoon/ 50g Butter
2tablespoonsStevia or sweetener of choice
1teaspoonVanilla extract
½cup/ 50g Cocoa powder
Instructions
Cake
Separate eggs.
Beat egg whites until peaks form.
Add yolks into the egg whites one by one whilst keep beating it.
Mix in the sweetener, baking powder and the almond flour.
Don’t forget the cocoa powder otherwise it won’t be chocolate cake at all.
Lay baking tray with parchment paper and pour in the batter.
Put it in the oven for about 45 minutes or until toothpick comes out clean. Let it cool.
Cream
Measure cream cheese, butter, sweetener and vanilla into a bowl. When making the old school cream, obviously skip adding the cream cheese.
Beat everything together until nice and creamy then add the cocoa powder.
Mix in the cocoa powder slowly otherwise it will be everywhere in the kitchen.
Assembly
Slice up the cooled off cake. It should have a somewhat moist appearance due to the large amount of batter in the smallish baking form. For drier cake bake the layers separately.
Divide the cream into 3 parts and spread one part of the cream on top of the bottom layer. Use the most uneven layer for the bottom part.
Use the smoothest layer for the top. Sometimes this means to use the bottom of the cake on top.
Spread another third of the cream on top.
Divide the last third into two and spread one half on the side of the cake.
Decorate the top with the last part of the cream. Keep it in the fridge until served.