If you feel like something yummy with the taste of chocolate and which also is quick to make? Then I have the recipe for you, a warm, sticky chocolate cake with a surprise of caramel sauce. The cake is gluten-free and sugar-free, but as usual, you can use white sugar or coconut sugar. Use what you have at home.
Chocolate Caramel Cake
2 cakes
3/4 dl almond flour
0.5 dl cocoa powder
1 tbsp coconut flour
1/4 dl erythritol
1/8 tsp NuStevia white powdered stevia
pinch of salt
2 eggs
25 g butter, melted
0.5 tsp vanilla extract
caramel sauce, cooled
Put all the dry ingredients in a bowl and stir. Add the wet ingredients and blend until smooth. Pour batter halfway in two ramekins, top with a tsp of caramel sauce and top with the rest of the batter. Bake in 175 C degrees for 10-12 minutes. Let cool slightly and serve straight from the ramekin.
Choklad Tjinuskikaka
2 st
3/4 dl mandelmjöl
0,5 dl kakaopulver
1 msk kokosmjöl
1/4 dl erytritol
1/8 tsk Stevia-pulver (Nustevia)
nypa salt
2 ägg
25 g smör, smält
0,5 tsk vaniljextrakt
tjinuski, kyld
Lägg alla torra ingredienser i en skål och rör om. Lägg i de våta ingredienserna och blanda tills slät. Häll smeten halvvägs i två ugnsformar, toppa med en tsk kolasås och häll på resterande smet. Grädda i 175 grader C i 10-12 minuter. Låt svalna något och servera från formen.
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