Lactose-free low-carb chocolate nut cake

Ingredients for 1 servings:

• 100 g ground almonds
• 250 g cocoa powder, unsweetened
• 250 g margarine
• 200 ml cream, lactose-free (30% fat)
• 100 g almonds
• 50 g walnuts
• 500 ml soy milk (soy drink)
• 2 tbsp Stevia
• 1 banana(s)
• 5 m.-sized eggs
• 200 g milk chocolate, lactose-free
• Fat for the mold
• possibly walnuts or almonds

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes

Separate the eggs. Beat the egg whites with a little salt until stiff. Heat 500 ml of soy milk with 250 g of vegetable margarine and 250 g of cocoa powder in a saucepan and stir until you have a medium-firm cocoa mixture. Mix the cocoa mixture with the egg yolks, 100 g ground almonds and 2 tablespoons of stevia powder and finally fold in the egg whites. If the mixture is too stiff and the mixer is having trouble blending everything, simply add another 50 ml of cream. Chop the banana and stir in. Once everything is combined, pour the batter into a round, greased springform pan and spread evenly. Place the cake pan in the preheated oven and bake at 150°C (top/bottom heat) for about 40 minutes. Then let it cool. For the glaze, heat 100 ml of the cream in a saucepan with 200 g of milk chocolate and stir until you have a chocolate cream. Once the chocolate cream has cooled but is still liquid, spread it evenly over the cake. If desired, sprinkle walnuts and almonds on top. Let the cake rest until the icing has set. Only then remove it from the pan.