Best Keto Chocolate Cake
If you are looking for a stunning Keto-friendly dessert for a special occasion or a dinner party while on a Keto diet, this recipe is your perfect choice. This chocolate cake is beautiful and delicious!
Prep Time 30 minutes mins
Cook Time 24 minutes mins
Keep in the fridge 3 hours hrs 30 minutes mins
Total Time 57 minutes mins
Course Dessert
Cuisine Balkan
Servings 10 Servings
Calories 531 kcal
- 9 eggs
- 230 g unsalted butter
- 9 tablespoons fine dark cocoa powder
- 300 g walnuts
- 150 g powdered Stevia sweetener
- 100 g sour cream
- 200 g good quality 85% dark chocolate
- 2 tablespoons olive oil with mild flavour
- 100 g ground pistachios or shredded coconut for decoration
Make the meringue cake layers.
Preheat oven to 180°C/356°F.
In a large bowl, whip all egg whites to soft picks. That is easy to do using a mixer on low speed. Keep the yolks for later.
In a food processor, process 2/3 of the Stevia and all the walnuts to fine crumbs.
Add gradually small amounts of the ground walnuts with Stevia to the whipped egg whites while stirring the mixture with slow movements of your spatula from the bottom of the bowl to the surface to let air in. When all the ingredients are incorporated, divide the mixture into five equal parts to make five meringue layers.
Brush the inside of each cake tin with oil, then line them with parchment paper. Brush the parchment paper with oil and pour one part of the meringue mixture into each baking tin. Place the cake tins in the middle of the preheated oven and bake for 12 minutes. Remove from the oven.
Peel the parchment paper carefully from the meringue while still warm. If the parchment paper is hard to remove, brush it with water and use a sharp knife to peel it from the meringue. Place the meringue bases on a cooling grid and let them cool down completely.
Make the ganache.
Melt the butter on the hob or in the microwave. Carefully whisk the cocoa powder with the melted butter until combined.
Process the last 1/3 of Stevia into a fine powder using the food processor. Place all egg yolks into a clean mixing bowl and add the powdered Stevia. Whisk the mixture for 4-5 minutes until thick foam forms on top.
While whisking continuously, gradually add the cooled blended butter and cocoa mixture with the egg yolks.
Add the sour cream to the mixture. Continue whisking until all the ingredients are combined. Leave the ganache aside to cool. When the ganache has cooled completely, divide it into five equal parts.
Assemble the cake.
Place one meringue layer on the bottom of a large plate or a cake stand. Using a cake knife, spread evenly one part of the ganache over the meringue. Place another meringue layer on top of the ganache and apply the second portion of the ganache on top. Repeat until you have used all meringue layers and finish by applying the last part of the ganache thinly on top and the sides of the cake.
Place the assembled cake in the fridge for 3-4 hours.
Make the cake glaze and apply it to the cake.
Break the chocolate into small pieces and melt it in a water bath or a microwave.
Pour the olive oil with the melted chocolate and stir to combine. Leave the cake glaze to cool down for 10-15 minutes.
Take the cake out of the fridge and place it on a cooling grid. Cover the area under the cooling grid with a large piece of parchment paper, then pour the glaze into the middle of the cake. Start learning the cake on all sides to spread the glaze evenly over the top and sides of the cake. Place the glazed cake in the fridge for another 30 minutes, then transfer it to a cake plate or a stand, ready to serve it.
Nutrition Facts
Per serving: Calories: 531 kCal | Carbs 17g | Fats 46 g | Protein 11g Keyword Cake Garash, chocolate cake, Keto chocolate cake, Keto chocolate cake Garash, Sugarfree chocolate cake