Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, keto strawberries and chocolate cake. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Keto Strawberries and Chocolate Cake is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Keto Strawberries and Chocolate Cake is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have keto strawberries and chocolate cake using 25 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Keto Strawberries and Chocolate Cake:
- Take Sponge
- Get 8 eggs
- Make ready 8 tbsp ultra-fine high-fiber flour
- Prepare 8 tbsp erythritol
- Get 30 gr melted butter
- Make ready Pinch salt
- Prepare 1/4 dsbp baking powder
- Take Strawberry jam
- Get 500 gr strawberries
- Make ready 2 tbsp erythritol
- Make ready 2 tbsp water
- Make ready 1 tbsp lemon juice
- Make ready Mascarpone cream
- Get 250 gr mascarpone
- Take 300 ml double cream
- Prepare 150 gr powdered erythritol
- Get vanilla essence
- Make ready Syrup
- Make ready 50 gr erythritol
- Take 50 gr strawberry purée
- Make ready 250 ml water
- Get Chocolate icing
- Take 150 gr dark chocolate
- Get 300 ml double cream
- Make ready 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!
So that is going to wrap it up with this special food keto strawberries and chocolate cake recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
