Chocolate crème de la crème cake

12 servings Prep: 15 mins, Cooking: 20 mins

This luxe cake will float through your Banting dreams; but it's not a dream - it's low-carb high-fat perfection!

By Food24 February 16 2015
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Ingredients (17)

CAKE:
2 cup nut flour
1 cup dessicated coconut
2 Tbs Robertson's baking powder
6 Tbs cocoa powder
1 cup butter — room temperature
6 Tbs xylitol
2 tsp vanilla — extract
1 cup milk — full cream
6 eggs
MOUSSE FILLING:
1 cup cream — fresh
2 Tbs cocoa powder
1/2 Tbs xylitol
CHOCOLATE GANACHE:
1 cup cream — fresh
cocoa powder
2 Tbs butter
1 Tbs xylitol
1 handful macadamia nuts
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Method:

Preheat the oven to 180 °C.

For the cake, mix the flour, coconut, baking powder and cocoa powder together in a mixing bowl.
In a separate bowl, cream the butter and xylitol together. Add the vanilla, milk and eggs and mix well. Add the wet ingredients to the dry ingredients and mix well.

Divide the batter evenly between 2 x 23-cm-diameter cake pans.
Bake for 15–20 minutes until the cake is spongy and set. Test with a knife. Turn out the cakes onto a wire rack to cool completely.

For the mousse filling, whisk all the ingredients together until it resembles whipped cream. Once the cakes have cooled, sandwich them together with the mousse.

For the topping, place the cream, cocoa powder, butter and xylitol in a small saucepan on medium heat and stir until it has a thicker, glossy consistency. Remove from heat and stir in the nuts. Leave to cool for a minute and then pour over the top layer of the cake.

Yields 12 servings at 10 g carbs per serving.

Note: If you want to make a single layer cake, use half the ingredients for the batter.Recipe reprinted with permission of Low Carb is Lekker by Inè Reynierse (Struik Lifestyle).
 
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