Sugar Free Chocolate Coffee Gateau
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
1
- For the cake
- 3 eggs
- ½ cup xylitol
- ¾ cup self-rising flour (sifted)
- ¼ cup cocoa powder
- 1 Tbsp Instant Coffee powder
- 2 Tbsps hot water
- 0.333 cup Almond flour
- For the filling
- 6 Tbsps unsalted butter
- 1 cup powdered xylitol
- 1 Tbsp cocoa powder
- ½ tsp vanilla extract
- For the icing
- ⅔ cup unsalted butter
- 3 cups powdered xylitol
- 1 Tbsp milk
- 1 Tbsp Coffee Extract
- 2 tsps Instant Coffee powder
- To decorate
- cocoa powder
- sugar-free Chocolate curl
How healthy are the main ingredients?
egg
Product recommendation
For powdered xylitol: place the xylitol in a food processor and blend to a powder
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 20cm|8" cake tin and line the base with non-stick baking paper.
2.
Whisk the eggs with an electric whisk until pale and thick. Gradually whisk in the xylitol.
3.
Sift in the flour and cocoa and fold in gently.
4.
Mix the coffee granules with the water and stir into the mixture with the almonds.
5.
Spoon into the tin and bake for about 35 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the filling: beat together all the ingredients until smooth and creamy.
7.
Cut the cake horizontally into 2 halves.
8.
Spread one half with the filling and place the other cake on top.
9.
For the icing: beat the butter until very soft. Sift in the powdered xylitol and beat until smooth.
10.
Stir in the milk and coffee essence and beat until combined. Stir in the coffee granules.
11.
Spread the icing over the top and sides of the cake.
12.
Sift a little cocoa over the top of the cake and decorate with chocolate curls.
