Diabetic Chocolate Cake

A wonderful cake that contains little sugar but is still irresistibly good.

Details

  • Preparation Time: 130 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 14

Ingredients

  • 4 pieces Egg, fresh

  • 80 g Honey

  • 100 g Flour, Whole wheat

  • 380 g chocolate, dark

  • 4 pieces Gelatin powder, unsweetened

  • 50 g Butter, unsalted

  • 400 ml Sweet cream

  • 4 spoon Sweetener, aspartame

  • 2 spoons Alcohol, Rum

  • 2 dl Water

  • 2 spoons Coffee, espresso

Steps

  1. Place a small pot with half a liter of water on the stove. Place a bowl on top and break exactly 230 g of diabetic chocolate into it, melting it over the water bath. Remove the melted chocolate and mix well with a whisk. Crack the eggs and carefully separate the yolks from the whites into two bowls. Beat the egg whites with an electric mixer until stiff peaks form, gradually adding half of the honey. Beat the yolks with the other half of the honey until frothy and mix in about one-third of the melted chocolate. Store the remaining chocolate in a warm place (preferably over the water bath).

  2. Preheat the oven to 180°C (356°F) and grease a cake pan (22 cm in diameter). Gently fold the beaten egg whites into the yolk mixture with a whisk, then sift the flour into the mixture and carefully and slowly fold it in to form a thick batter. Pour the prepared batter into the cake pan.

  3. Place the pan in the oven for 30 minutes. Meanwhile, soak the gelatin in water for 10 minutes, then squeeze it thoroughly. Whip 300 ml of cream with an electric mixer and store it in the refrigerator until needed. Once the cake is baked, let it cool completely and cut it into three layers. Place a small pot on the stove and heat exactly 100 ml of sweet cream, the squeezed gelatin, and the remaining chocolate until boiling. Mix well to form a smooth mixture and let it cool slightly. Fold the whipped cream into the cooled mixture.

  4. In a separate bowl, mix together rum, water, and liquid sweetener. Sprinkle the first layer of the cake with the prepared solution and spread one-third of the cream on top. Cover with the second layer of cake, sprinkle it, and spread another third of the cream. Cover the cake with the third layer of cake and sprinkle it.

  5. Spread the remaining cream over the cake and place it in the refrigerator for at least half an hour. Place a new pot with half a liter of water on the stove and place a bowl on top, breaking 150 g of chocolate into it. Melt the chocolate completely, add the butter, and mix well with a whisk to form a smooth mixture.

  6. Take the cake out of the refrigerator, place it on a wire rack, and pour the chocolate over it. Wait for the excess glaze to drip off, then transfer it to a clean plate and cut it into 14 pieces. Sprinkle each piece with a pinch of ground coffee and serve to your guests.

Nutrition Information (Per 100g)

  • Calories: 380.55 kcal
  • Fat: 18.58 g
    • Saturated Fat: 10.2 g
  • Carbohydrates: 42.41 g
    • Sugars: 29.38 g
  • Protein: 9.69 g
  • Fiber: 3.63 g

Advice

Take the butter out of the refrigerator at least one hour before use. The cake can be decorated with sweet cream and grated diabetic chocolate if desired. Instead of liquid sweetener, you can also use maple syrup, barley malt, or brown rice syrup.