【low-calorie recipe】Mature Chocolate-covered 2-layer Cake

Описание: Hello 🐑Healthy, Low calorie & low sugar & gluten free chocolate cake!


0:00 Opening
0:40 Making chocolate sponge
6:09 Making chocolate cream
8:05 Making cake syrup
12:38 Making the glassage chocolat


Cake mold 27cm

Ingredients

Chocolate 90g
20 g unsalted butter
20ml milk
3 eggs
35g lakanto

110 g chocolate
65 g heavy cream
245g heavy cream
20 g lakanto
55ml hot water
5g cocoa powder
18g lakanto

7g gelatine powder
35ml water
35g cocoa powder
70g lakanto
60ml water
63g fresh cream


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How to make the chocolate sponge

*Making the Chocolate Sponge

　Melt 90g chocolate and add 20g unsalted butter.
Once melted, add 20ml milk and mix.

(2) Break 3 eggs and separate the yolks from the whites, then chill the egg whites in the freezer.

　(3) Mix the egg yolks, add the chocolate mixture and stir until blended.

　④ Beat the egg whites with 35g of the lakanto mixture until stiff peaks form.

　⑤ Mix a small amount of meringue with the egg yolk batter.
Add the mixture to the meringue and mix until there is no white batter.

　⑥ Put into a mold, shape and bake at 170℃ for 20 minutes.

　Remove from heat and divide into thirds.

*Make the chocolate cream*.

　(1) Add 65g of cream to 110g of chocolate.

(2) Whip 245g whipping cream with 20g lakanto until the mixture becomes stiff peaks.

(3) Mix a small amount of whipped cream with the chocolate liquid.
Pour the batter mixture into the whipped cream and mix until there is no more white batter.

*Make the cake syrup*.　

(4) Add 5g cocoa powder and 18g lakanto to 55ml hot water and heat until dissolved.

Make the glacage chocolat (1)
　
　1) Dissolve 7g gelatin powder in 35ml water.

　2) Put 35g cocoa powder and 70g lakanto in a pan, mix well and add 60ml water and 63g whipping cream.

　Heat the mixture until it comes to a boil.
While still warm, add gelatin powder and mix well until dissolved.

　④ Scrape 2-3 times.

Remove the cake from the refrigerator, pour the glaze over the cake and cut.

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