Do you have a recipe for a cake which you never get board from? I just found for you another one.
A perfect mix of chocolate cake and cheesecake with no sugar or gluten but with several different tastes thanks to the topping. Here comes recipe for the cake and 3 ideas for different toppings.
Ingredients for brownie layer:
90ml of almond milk (you can also use any other kind of milk)
30g of coconut flour
0,5 ts of baking powder
5g of cocoa powder
30g of dark chocolate (I used 85% of cocoa)
25g of coconut oil
50g of xylitol (or other sweetener)
Ingredients for cheesecake layer:
500g of cream cheese
40g of potato starch (or corn starch)
100g of xylitol
3 tbs of lemon juice
lemon zest from 1 lemon
3 drops of lemon essence (optional)
Preheat the oven to 180 degrees C (356 F).
Divide yolks and egg whites.
Add milk to the yolks and stir well.
Melt chocolate and coconut oil, cool down a little and then slowly pour on the batter (we don’t want eggs to scramble.
Add flour, cocoa and baking powder.
Whisk egg whites with xylitol and add them slowly to the batter.
Grease baking mold (I used 21 cm diameter) and pour the batter in it.
Bake for 10 min. Inside of the cake should be still soft like a jelly. Cool down.
In the meantime mix all the ingredients for the cheesecake.
Pour cheesecake batter on cooled down brownie. I
f you decide on strawberry-almond topping put strawberries on the top of the batter and sprinkle with some almond flakes.
Bake in 180 degrees C (356F) for 60min.
If you decide on raspberry jam topping then “melt” on the pan 2 tbs of raspberry jam (if jam is very thick you can add some water).
If jam has some little raspberry seeds filter them out with strainer.
Pour melted jam on cooled down cake.
If you decide on chocolate topping melt 20g of dark chocolate with a tsp of coconut oil and spread on the cooled down cake.
Refrigerate cooled down cake overnight. Bon Appetit!
I divided my cake into 12 portions
Prepared, tried and tested by: Ahmed Hesham Hamdy