Low-carb chocolate cake

Ingredients for 1 servings:

• 100 g xylitol (sugar substitute)
• 100 g erythritol (sugar substitute) (Xucker light)
• 180 g butter, room temperature
• 6 eggs, size M or L
• 200 g almonds, ground
• 200 g hazelnuts, ground
• 4 drops of bitter almond oil
• ½ tsp cinnamon
• 2 tbsp, levelled protein powder, neutral, e.g. from dm
• 2 tsp cream of tartar baking powder
• 1 pinch of salt
• 200 g dark chocolate, 75 – 92% cocoa content
• 100 g dark chocolate chips
• 4 butter biscuits, reduced sugar, or cookies
• 4 tbsp almond milk (almond drink) or milk
• 1 pack of dark chocolate icing
• Butter for the mold
• Ground almonds, for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 40 minutes

a great cake, tastes good even to non-low carb people

Grease a cake tin (bundt cake or other) thoroughly with butter and sprinkle with ground almonds. Break the chocolate into pieces and place it in a small saucepan with 50g of butter. Place in the oven and melt at 100°C (top/bottom heat). In the meantime, beat the Xucker and Xucker light with the remaining 130g butter until fluffy. Beat 3 egg whites with a pinch of salt until stiff peaks form. Add 3 eggs and the remaining 3 egg yolks to the beaten butter and beat until creamy. Remove the chocolate from the oven and preheat the oven to 160°C (fan/convection oven). Stir the spices, hazelnuts, almonds, baking powder, and egg white powder into the butter mixture. Stir in the melted chocolate, milk, and chocolate chips, and finally fold in the beaten egg whites and crushed biscuits. Pour the batter into the prepared cake tin and bake on the second rack from the bottom for 25-30 minutes. Then turn off the fan and bake for another 25 minutes using conventional oven heating. Test the doneness with a skewer and let the cake cool in the pan for about 10 minutes. Remove from the pan and let it cool on a wire rack. Finally, warm the chocolate glaze and spread it over the cake. If necessary, let it dry in the refrigerator for an hour.