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Before you jump to Keto Strawberries and Chocolate Cake recipe, you may want to read this short interesting healthy tips about Snacks that offer You Vitality.
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We hope you got benefit from reading it, now let’s go back to keto strawberries and chocolate cake recipe. You can have keto strawberries and chocolate cake using 25 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Keto Strawberries and Chocolate Cake:
- You need Sponge
- Prepare 8 eggs
- Get 8 tbsp ultra-fine high-fiber flour
- Provide 8 tbsp erythritol
- You need 30 gr melted butter
- Use Pinch salt
- Get 1/4 dsbp baking powder
- You need Strawberry jam
- Take 500 gr strawberries
- Take 2 tbsp erythritol
- Provide 2 tbsp water
- Prepare 1 tbsp lemon juice
- Get Mascarpone cream
- Get 250 gr mascarpone
- Get 300 ml double cream
- Use 150 gr powdered erythritol
- Use vanilla essence
- Take Syrup
- You need 50 gr erythritol
- Provide 50 gr strawberry purée
- Prepare 250 ml water
- You need Chocolate icing
- Prepare 150 gr dark chocolate
- You need 300 ml double cream
- Take Fresh strawberries for decorating
Instructions to make Keto Strawberries and Chocolate Cake:
- Sponge - Heat oven to 180C/160C fan/ gas 4. Grease three 15cm cake tins and line the bases with baking parchment.
- Separate the egg whites and yolks, add salt and melted butter to the yolks and beat until fluffy.
- In a separate bowls, whisk the egg whites until it doubles its volume, add erythritol gradually and mix until it completely dissolved.
- Add the yolks mixture on top and mix well until incorporated incorporated. In a clean bowl, whisk toghether flour and baking powder. Add half the flour mixture to the egg mixture and gently incorporate with a spatula.
- Add the rest of the flour and incorporate well. Divide the mixture evenly between the tins and bake for 45-55 mins or until a skewer inserted into the centre of each cake comes out clean. Allow the cakes to cool for 10 mins in their tins, then turn out onto a wire rack to cool completely.
- To make the syrup, put all ingredients in a small saucepan and heat for 1-2 mins or until the erythritol has dissolved. Set aside.
- Strawberry jam - On a medium, heavy-bottomed saucepan add all ingredients and stimmer on low for 35 min or until thick. Keep stirring until the jam reduced. Set aside.
- Mascarpone cream - Using a stand mixer or electric hand mixer, beat all ingredients until fluffy and it doubles its volume. Keep refrigerated until assembly.
- Chocolate icing - heat the double cream until pipping hot, pour over the chocolate chopped in manageable pieces. Let it sit for 5 min, then stir well until incorporated. Set aside.
- To assemble the cake, level the sponges by cutting off the domed tops. Fix the bottom layer to a cake board or stand with a splodge cream, brush with the strawberry syrup and spread a layer of strawberry jam, pipe a layer of mascarpone cream on top. Gently press the second layer on top and repeat with the remaining layers.
- Cover the cake with a thin layer of cream, then use a palette knife to scrape the sides clean. Pour over the chocolate icing. Decorate with fresh strawberries. Keep in the fridge overnight. Enjoy!
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