INGREDIENTS
- 130g almond flour
- 20g coconut flour
- 100g erythritol
- 1teaspoon baking soda
- 5 eggs
- Vanilla extract
- 130ml full cream
- 40g melted butter
- 2 table spoons cacao powder
- OKONO-chocolate (choose your favorite flavor)
-
Baking mold (10 x 25cm)
TOPPINGS
- Peanut butter (Make sure you pick a peanut butter without added sugars and vegetable fats. Also look at the ratio of carbohydrates/100g, these may vary from brand to brand)
- Whipped cream
- Whipped coconut cream
- Chocolate sauce (never enough chocolate, right?)
INSTRUCTIONS
- Mix 130g almond flour with 20g coconut flour, a bit of the vanilla extract, 100g erythritol and 1 teaspoon baking soda. Mix until well-combined.
- Beat 5 eggs in another bowl, add 100ml full cream, 40g melted butter and again some vanilla extract. Mix well.
- Put the two bowls together and whisk until it forms itself into a dough.
- Keep 1/3 of the dough separately and add the 2 tablespoons cacao powder, 30 ml cream and mix together. This will be your ‘chocolate dough’. The rest will be your ‘vanilla dough’.
- Take a greased baking mold and cover with a layer of your vanilla dough. Afterwards put a spoon of chocolate dough on top. Switch until everything is finished. Use a skewer to make circles and to create the marble effect.
- Finish with some pieces OKONO chocolate. Use as much as you want… It’s very nice to have a piece of cake with some almost-melted chocolate hidden in it.
- Place into the oven for 40 minutes at 180°. Be careful: every oven is different, so you have to check on time if the cake is cooked properly. Take a skewer to check if it’s done.
