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A soft low-carb chocolate cake enriched with a delicious ganache.
Preheat the oven to 180°C and butter and flour a 24 cm cake pan on top and 22 cm at the base.
Melt the dark chocolate in a bain-marie or in the microwave. Once melted, add the butter in cubes and mix until smooth.
In a bowl, beat the eggs with the sugar until light and fluffy.
Combine the melted chocolate with the butter with the egg and sugar mixture and work everything at medium speed.
Sift the mix and the baking powder directly into the bowl and incorporate them with the electric beaters on low speed until smooth.
Pour the batter into the prepared pan and level the surface.
Bake in a preheated static oven at 180°C for 30 minutes.
Prepare the ganache by bringing the cream to just below boiling point, then mix it with the finely chopped milk chocolate. Pour the ganache over the cake once it has cooled.
Store in the refrigerator and decorate the cake as desired.
Bowl
Oven
Electric beaters
Saucepan
Cake pan
Keep refrigerated
This delicious recipe offers a nutritional profile more suited to a low-carb diet thanks to the use of the Reduced Carb Cake and Biscuit Mix Linea6. Perfect for a sweet break without guilt.
Italia
| Energy (kcal) | 456.36 |
| Carbohydrates (g) | 38.06 |
| of which sugars (g) | 33.55 |
| Fat (g) | 31.73 |
| of which saturates (g) | 18.14 |
| Protein (g) | 5.63 |
| Fibre (g) | 2.07 |
| Salt (g) | 0.16 |
