As a Wedding Cake
This rich tasting cake is great on its own or with some berries & double cream.
You can also use it to create a classy special occasion cake as shown here. (I confess to dusting with icing sugar ????) This is the cake for my eldest sons wedding.
I made several of the dessert cakes & assembled in layers using chocolate ganache, fresh blueberries & strawberries and mascarpone cream. Berry topper was made with more fresh berries held together with chocolate ganache. I used 85% chocolate to keep the carbs down.
Serves 8, 2g carbs per serve
|1/3 cup||hot water||0g|
|2 tspn||coffee powder||0g|
|2 tspn||boiling water||0g|
|Equivalent natural sugar substitute to ½ cup caster sugar||0g|
|Berries to serve if desired|
Preheat over to 180°C. Brush a 20 cm baking pan with melted spread lightly to grease. Line base with baking paper.
Combine the cocoa powder & hot water in a medium bowl. Combine the coffee powder & boiling water in a cup. Add coffee to cocoa mix & stir to combine.
Add almond meal, xylitol & egg yolks to cocoa mixture & stir until well combined.
Using elec beaters, mix egg whites until soft peaks form. Use a metal spoon to fold in a spoonful of egg whites into cocoa mixture until combined. Gently fold in remaining egg whites until just combined.
Pour mixture into prepared pan. Place cake in a roasting pan. Pour enough boiling water into the roasting pan to reach 2/3 of the way up the side of pan.
Bake in preheated oven until skewer comes out clean.
Remove cake from water bath & set aside for20 mins to cool.
Turn cake onto a wire rack & remove paper & set aside for a further 20 mins or until cooled to room temp.
Originally posted 2017-09-11 18:27:54.