I found a lovely cake. Ooooh, it looked so delicious! It was called E80. But it wasn’t paleo. There was more than 0,5 kg chocolate in it, plenty of added sugar, wheat flour and dairy. I was curious about its nutritional values. It was astonishing!
Just in 1 slice there was more than 3200 calories and nearly 230 g carbs. But it was never a question to do this version. I always make the right changes in all recipes.
So, lets see the cake and the recipe.
Chocolate cream:
- 250 g 85% chocolate
- 165 g coconut oil
- 400 g coconut cream
- 15 g cacao powder (sugar free)
- sweetener to taste – amount depends on the type of sweetener (honey, agave, stevia, xylitol, erithritol)
- 1 sac of gelatin
- 3-4 TSP water
Dough:
- 6 eggs
- 150 g ground almond
- tsp baking powder
- 1-2 tsp vanilla flavor
- 1 TSP cacao powder
Vanilla cream layer:
- 400 g coconut cream
- 1-2 tsp vanilla flavor
- sweetener to taste
- 1 sac of gelatin
- 3-4 TSP water
Chocolate layer to the top:
- 50 g 85% chocolate
- 30 g coconut oil
It’s best to start with the creams, they need settling time, so they won’t be too liquid, when you try to work with them.
Chocolate cream:
-Heat the water, then stir gelatin into it. It has to be melted.
-Break chocolate to smaller pieces and put them into a bowl or a big mug.
-Melt it in the microwave oven. Every 30 sec stop it and stir the chocolate. Do as long as most of it is melted. Then stir to make the rest melted as well.
-Put all the melted chocolate and all the other chocolate cream ingredient into a blender and mix it as long as you get a smooth cream.
-Pour it into a bowl and set it aside to cool down. You can put it into the fridge.
Vanilla cream:
-Heat the water in a small cup.
-Put the gelatin into the hot water and stir it with a spoon. The gelatin has to melt.
-Clean the blender and put all the vanilla cream ingredients into it. Blend them, then pour the cream into a second bowl. Set it aside. The best place is the fridge again.
Dough:
-Preheat the oven to 170-180 C.
-Separate the egg white and yolk.
-You’ll need a big bowl for the white. Whisk it as long as it’s not a very firm and shiny foam. When it’s difficult to move the whisker in it, it’s ok.
-Whisk the egg yolk, baking powder, vanilla flavor.
-Pour the egg yolk mixture to the white foam.
-Mix them together. Don’t be shy! Put the whisker to the fastest level.
-Add the ground almond and again start whisking on high speed.
-When it’s ready, separate 1/3 of the dough and add the cacao powder to it. Whisk again.
-If you have a silicon spring form, then just pour the dough with the cacao into it and smooth the surface. If you have a metal spring form, then use baking paper or grease the inner surface of the form.
-Bake it for 10-11 minutes.
-Remove the cake layer to a piece of baking paper and let it cool down.
-Half the rest of the dough, the part without cacao. If you use the silicon form, just pour this portion into the form. If you use metal, then put new baking paper into it, or put a fresh layer of coconut oil on the surface.
-Put the second portion dough into the oven for 10-11 minutes.
-When it’s done, put this one too on a piece of baking paper, to let it cool down.
-Repeat the steps with the third portion of dough.
Chocolate topping:
-Melt the chocolate and the coconut oil is the microwave oven, stirring the chocolate every 30 seconds.
-Mix them together.
-Leave this step to the very end of the process!
Assembling the cake:
If you want a very sharp lined cake, it’s best to use a cake ring, something like this. You can make nice tall cakes with the help of this. It can be adjusted to different sizes and makes cake making so much easier.
If you don’t have one, don’t worry! Just smear the cream on top of the pastry layers and make a nice vintage style cake. (It’s very trendy recently
)-Put one of the whitish pastry layer onto a plate or a cake stand. Fit the cake ring tightly around it.
-Pour the chocolate cream on top of the first layer. Knock it gently (with the plate or cake stand) to the table to get a nice smooth layer. You can help with a spoon too.
-If this layer firm enough, put the next, chocolate pastry layer on top of the cream. Then pour the vanilla cream and make it nice even.
-Put the last layer of pastry (the second whitish one).
-Now melt the topping chocolate and coconut oil and mix them together. When it’s done, pour it on top of the cake.
-Put it into the fridge for a night, or to the freezer for a couple of hours.
-Decorate the top with nuts, coconut or fruits.
Use your creativity, or use someone else’s.
Google can be a good friend to find new ideas, even, when it comes to cake decorating. Nutritional values of the whole cake:
Calories: 6502,85 kcal
protein: 119 g
Carbs: 82,7 g
Fat: 623,5 g
Fibre: 49,1 g
Let’s say, you can make 12 slices. Values of one slice:
Calories: 541,9 kcal
protein: 9,92 g
Carbs: 6,89 g
Fat: 52 g
Fibre: 4,1 g
It’s not a light cake
But occassionally, in moderation it’s ok to eat a slice of it.
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