Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, keto strawberries and chocolate cake. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Keto Strawberries and Chocolate Cake is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Keto Strawberries and Chocolate Cake is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have keto strawberries and chocolate cake using 25 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Keto Strawberries and Chocolate Cake:
- Take Sponge
- Prepare 8 eggs
- Take 8 tbsp ultra-fine high-fiber flour
- Make ready 8 tbsp erythritol
- Take 30 gr melted butter
- Make ready Pinch salt
- Take 1/4 dsbp baking powder
- Get Strawberry jam
- Prepare 500 gr strawberries
- Make ready 2 tbsp erythritol
- Get 2 tbsp water
- Get 1 tbsp lemon juice
- Make ready Mascarpone cream
- Prepare 250 gr mascarpone
- Prepare 300 ml double cream
- Get 150 gr powdered erythritol
- Get vanilla essence
- Make ready Syrup
- Take 50 gr erythritol
- Make ready 50 gr strawberry purée
- Make ready 250 ml water
- Prepare Chocolate icing
- Take 150 gr dark chocolate
- Make ready 300 ml double cream
- Make ready Fresh strawberries for decorating
Steps 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!
So that is going to wrap this up for this special food keto strawberries and chocolate cake recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
