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What have you eaten today? (Low carb forum)
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<blockquote data-quote="ziggy_w" data-source="post: 2136655" data-attributes="member: 323454"><p>[USER=447500]@annabell1[/USER] and [USER=52911]@maglil55[/USER] -- the cake is really easy.</p><p></p><p>For the dough, put 100g of dark chocolate (I use 95% chocolate) in food processor and shred. Add 200g of ground hazelnuts (not hazelnut flour), 5 eggs, 1 package of baking powder, 100g of erythritol and two tablespoons of egg liqueur. Mix and bake for approx. one hour at 175 degrees centigrade (or until center is no longer soft). Let the cake cool. Whip 400g of heavy cream with a little erythritol, cover cake with it and decorate with little rosettes around the edge. Pour egg liqueur in the middle (the rosettes prevent it from dripping down the sides), cool for a couple of hours in the fridge to allow cream and egg liqueur to set.</p><p></p><p>I found a low carb egg liqueur online in Germany, but should be easy to make yourself. Based on the shop website the ingredients are heavy cream, rum, xylitol, egg yolks, and bourbon vanilla. If I had to make myself, I would probably use powdered erythritol instead of xylitol -- but given that you don't really use much of it, it probably doesn't matter.</p><p></p><p>By the way, the cake is not very sweet, so if you prefer it sweeter, use more of the erythritol or any other sweetener of choice.</p><p></p><p>Looking forward to reports how it turns out (if you decide to try it).</p></blockquote><p></p>
[QUOTE="ziggy_w, post: 2136655, member: 323454"] [USER=447500]@annabell1[/USER] and [USER=52911]@maglil55[/USER] -- the cake is really easy. For the dough, put 100g of dark chocolate (I use 95% chocolate) in food processor and shred. Add 200g of ground hazelnuts (not hazelnut flour), 5 eggs, 1 package of baking powder, 100g of erythritol and two tablespoons of egg liqueur. Mix and bake for approx. one hour at 175 degrees centigrade (or until center is no longer soft). Let the cake cool. Whip 400g of heavy cream with a little erythritol, cover cake with it and decorate with little rosettes around the edge. Pour egg liqueur in the middle (the rosettes prevent it from dripping down the sides), cool for a couple of hours in the fridge to allow cream and egg liqueur to set. I found a low carb egg liqueur online in Germany, but should be easy to make yourself. Based on the shop website the ingredients are heavy cream, rum, xylitol, egg yolks, and bourbon vanilla. If I had to make myself, I would probably use powdered erythritol instead of xylitol -- but given that you don't really use much of it, it probably doesn't matter. By the way, the cake is not very sweet, so if you prefer it sweeter, use more of the erythritol or any other sweetener of choice. Looking forward to reports how it turns out (if you decide to try it). [/QUOTE]
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