John Myers
Ingredients for 1 servings:
- 4 tbsp butter, melted + some extra for the molds
- 1 tbsp cream
- 2 tbsp, heaped xylitol (sugar substitute)
- 3 tbsp, heaped coconut flakes
- 2 m.-sized eggs
- 5 tbsp, heaped almonds, ground + some extra for molds
- 1 pinch(s) vanilla powder
- ¼ tsp cream of tartar baking powder
- 2 tsp, heaped chocolate, cocoa content 75% – 92%, chopped
- 1 tbsp coconut flour
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 23 minutes; Total time approx. 28 minutes
quick to make, juicy and delicious, for 2 porcelain molds of 11 – 12 cm diameter
Preheat the oven to 150-160°C fan/convection oven. Place the melted butter (e.g., melt briefly in the microwave or use the oven preheating), cream, Xucker, and coconut flakes in a small bowl and whisk well. Add the eggs and whisk again. Mix in the almonds, vanilla, baking powder, and coconut flour. Stir in the chocolate chips; you can use a little more chocolate, depending on your taste. Grease two porcelain baking dishes, approximately 11-12 cm in diameter, with a little butter and sprinkle with almonds. Divide the batter between both bowls, place in the oven, and bake on the middle rack for approximately 20-25 minutes. Do the skewer test. The cake comes together super quickly and is very moist. After baking, loosen the edges of the pan with a knife and remove from the pan after 5 minutes. Let it cool on a wire rack; it tastes great even slightly warm. The cake can also be served for parties in attractive, wide, ovenproof cups or muffin tins. If desired, you can sprinkle powdered sugar on top or decorate with chocolate.
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