Ela's juicy low-carb chocolate cake – porn cake

Ingredients for 1 servings:

• 250 g butter
• 150 g dark chocolate, sugar-free
• 5 eggs, size M
• 150 g xylitol (sugar substitute)
• 25 g baking cocoa
• 50 g almonds, ground
• 7 g baking powder
• Fat for the mold
• 100 g dark chocolate, sugar-free
• 100 ml whipped cream

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 20 minutes

without flour

Preheat oven to 160°C fan/convection oven. Melt 150g of chocolate and the butter in a double boiler. Beat the eggs and xylitol for about 2 minutes until fluffy. Add the cocoa powder, ground almonds, and baking powder to the fluffy mixture and mix briefly. Add the melted butter-chocolate mixture and beat on high for 3 minutes until creamy. Grease a 28cm springform pan, add the batter, and smooth it out slightly. Place in the preheated oven on the middle rack and bake for about 30 minutes. After baking, remove the cake from the oven and let it cool in the springform pan for about 30 minutes. Once the cooling time has elapsed, remove the cake from the springform pan. For the glaze, briefly bring the cream to a boil and melt the remaining chocolate in it. Pour the glaze over the cake and smooth it down. Refrigerate the cake for about 1.5 hours to allow the glaze to set.