Amandine keto / Keto chocolate rum cakes

Incepem primavara in forta cu desertul suprem: Amandine keto! Sunt incredibile, nici nu stiu cum sa le descriu, dar o sa incerc, totusi :)) Blat pufos foarte insiropat, crema fina de unt, glazura de ciocolata… Totul fara zahar, fara gluten, fara cereale, fara margarina (ca in cofetarii), E-uri and so on… Un desert care TREBUIE incercat o data in viata! :)) Amandine keto. (9 buc a cate 2 g net carbs si 490cal)

Blat:

• 5 oua
• 100g faina de migdale
• 3 lg cacao
• 80g indulcitor
• 2 lg ulei de cocos
• 1/2 lgt praf de copt

Crema:

• 250g unt 80%
• 100g indulcitor
• 100ml lapte de cocos
• 1 ou
• 3 lg cacao
• 1 lgt esenta de rom
• 1 lgt extract de vanilie

Sirop:

• 100ml apa
• 100g indulcitor
• 2 lg rom
• 1 lgt extract de vanilie

Topping:

• 150g ciocolata amaruie fara zahar
• 2 lg ulei de cocos

Pentru blat: Separam ouale, batem albusurile spuma cu un praf de sare, adaugam apoi indulcitorul si batem in continuare pana obtinem o bezea lucioasa si ferma. Micsoram viteza mixerului si adaugam galbenusurile amestecam cu uleiul de cocos, vanilia.

Separat amestecam faina de migdale, pudra de cacao si praful de copt, pana nu mai sunt cocoloase. Folosind o spatula incorporam amestecul uscat in cel de bezea usor, cu miscari circulare de jos in sus, sa pastram compozitia aerata.

Tapetam o tava de 20*20 cm cu hartie de copt, turnam jumatate din compozitie in ea si o coacem cam 15-17 min la 170C. Repetam acelasi lucru si cu celalata jumatate de compozitie, vom obtine asadar 2 blaturi.

Pentru crema punem pe foc toate ingredientele (mai putin untul) si fierbem crema pana se ingroasa foarte putin, amestecand constant. O lasam la racit. Batem cu mixerul untul cubulete la temperatura camerei, adaugam apoi crema racita si mixam bine tot. Introducem crema in frigider sa se mai intareasca.

Siropul se face amestecand apa, romul, indulcitorul si vanilia intr-un ibric la foc mic, pana acestea se dizolva si obtinem un sirop limpede. Eu am folosit indulcitor rasnit pudra si s-a dizolvat imediat ;)

Asamblare: In tava in care am copt blaturile asezam folie alimentara si punem primul blat. Il stropim din belsug cu sirop, apoi adaugam crema, pastrand cam 3 linguri pentru moturile finale :)

Asezam al doilea blat, il insiropam si pe acesta, apoi acoperim prajitura cu folie si o introducem la rece minim 1-2 ore, eu am tinut-o in congelator 30 de min :)

Inlaturam marginile, apoi taiem 9 cubulete si turnam glazura facuta din ciocolata topita la bain-marie cu uleiul de cocos. A mea s-a intarit putin cam mult, dar nu are nimic, tot sunt frumoase amandinele mele, de gustoase nu mai zic :)

Introducem prajiturile in frigider 30 de min, apoi le decoram cu crema ramasa, folosind un pos cu varf stelat. Pofta mare si o primavara minunata!

ENGLISH VERSION

Let’s start this spring with THE ULTIMATE Keto dessert: Keto chocolate rum cakes! They. Are. A-ma-zing. I don’t even know how to describe them, but I will try :)) Fully sponge cake full of rum syrup, buttery dense filling and chocolate glaze… All free from: sugar, grains, additives, margarine and so on… A desert you MUST try at least once in your life! :)) Keto chocolate rum cakes (9 pcs with 2 g net carbs and 490cal each)

Cake:

• 5 eggs
• 100 g almond flour
• 3 lg cacao
• 80 g erythritol
• 2 tbsp coconut oil
• 1/2 tsp baking powder

Filling:

• 250 g 80% butter
• 100 g erythritol
• 100 ml coconut milk
• 1 egg
• 3 tbsp cocoa
• 1 tsp rum essence,
• 1 tsp vanilla extract

Syrup:

• 100 ml water
• 100 g erythritol
• 2 tbsp rum
• 1 tsp vanilla extract

Topping:

• 150 g sugar free dark chocolate
• 2 tbsp coconut oil

Separate the eggs, beat the egg whites with a pinch of salt until they form stiff peaks. Then add the sweetener and whisk some more, until you get a nice glossy meringue. Lower the mixer speed and add the egg yolks, coconut oil and vanilla.

Separately combine the almond flour, cocoa and baking powder. Using a spatula, fold in the dry mixture into the egg mixture, slowly, using circular movements. Line a 20*20 cm pan with baking paper, pour half the mixture into it and bake at 170C for about 15-17 min. Repeat the same with the other half of the mixture, we’ll get 2 sheets of cake.

For the filling place all the ingredients except the butter in a saucepan and simmer until thickened a little, then let it cool. Beat with the mixer the softened butter cut into cubes. Add the chocolate cream and mix until smooth, then place the filling in the fridge to chill and harden.

Make the Syrup by stirring the water, rum, sweeten and vanilla until dissolved and clear. I used powdered sweetener and it dissolved super quickly :)

Assembly: In the pan we baked the cake layers add clingfilm to line it completely and place the first cake sheet. Generously drizzle half the syrup over it, then spread the filling, saving 3 tablespoons for the topping. Add the other cake sheet, pour the rest of the syrup over it, wrap the cake in clingfilm and chill it for 1-2 hours. I froze mine for 30 min :)

Thinly cut the edges, then cut the cake into 9 cubes, pour the topping made from the bain-marie melted chocolate and coconut oil. Mine hardened a little too much, but still looks pretty, not to mention the taste :) Chill for 30 min, the pipe the rest of the filling on each cake. Enjoy!