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 coconut cream
Chocolate sauce (never enough chocolate, right?)
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.