No Bake Chocolate Cake ( Low Carb,Sugar Free,)

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Ingredients

Brownie Base

  • 2 ouncesUnsweetened Baking Chocolate, Chopped (fifty six g)
  • 2 tbsp Unsweetened Cocoa Powder
  • 2 tsp Stevia Powder
  • A Pinch Sea Salt
  • 1/2 cup Heavy Cream (120 cc)
  • half of cup Almond Flour (50 g)
  • 2 Eggs
  • 2 tsp Vanilla Extract

Chocolate

  • 1 1/3 cups Heavy Cream (320 cc)
  • 1 tbsp Liquid Stevia
  • 2 tsp Vanilla Extract
  • 5 oz.Unsalted Butter, Cubed (140 g)
  • 7 ozUnsweetened Baking Chocolate, Finely Chopped (2 hundred g)
  • 2 tbsp Rum (Omit if you want to move completely sugar free. Also, you can sub pink wine.)

Topping

  • 1 tsp Unsweetened Cocoa Powder

Instructions

Brownie Base
  1. Preheat the oven to 190 C / 375 F. Fold parchment paper to the dimensions of the top of your loaf pan. (* I used an eight.5 x 3.6 inch (22 x 9 cm) pan, but an eight x four inch (20 x 10 cm) pan also works.)
  2. Heat the heavy cream in a saucepan over low warmth. Bring to a simmer and flip off the heat.
  3. Add the unsweetened chocolate. Stir until melted and clean.
  4. In a massive bowl, add the almond flour, cocoa powder, stevia powder and salt. Whisk well. Add the chocolate combination and mix nicely. Then, upload the eggs and vanilla extract and mix properly.
  5. Place the folded parchment paper in a dish/pan that is a bit larger than the folded lines. Pour the brownie combination in the folded strains and level out. (It’s k to go over the folded strains.)
  6. No Bake Chocolate Cake (Lingots au Chocolat) - Low Carb, Sugar Free
  7. Bake for about 15 mins.
  8. Remove from the oven and let cool absolutely. (Preferably refrigerate for some hours after reaching the room temp for it to be difficult if you want to be simpler when placing it on pinnacle of the chocolate.)
  9. When cooled, reduce the rims a good way to suit into the top of the loaf pan.

Chocolate

  1. Heat the heavy cream in a saucepan over low warmness. Bring to a simmer and upload the butter. Turn off the heat when the butter is half of melted.
  2. Add the unsweetened chocolate and liquid stevia. Leave a pair mins. Then, stir slowly till melted and smooth.
  3. Add the vanilla and rum and blend.
  4. Pour the chocolate mixture into the prepared loaf pan coated with parchment paper. Smooth the surface.
  5. Refrigerate for about 10 - 20 mins, or till while the floor starts offevolved to solidify.
  6. Remove from the refrigerator and vicinity the brownie base onto the chocolate. Attach nicely.
  7. Chill in a single day.
  8. To Serve
  9. Remove from the refrigerator. Invert on a cutting board after which cautiously put off the parchment paper.
  10. Dust with the cocoa powder.
  11. To slice, permit sit down out at room temperature for approximately half-hour (or less when the room temp is hot) before cutting. Heat a knife below hot water and wipe off the extra water before every slice.
  12. To serve, after putting off your slices from the refrigerator, let take a seat out at room temperature for 10 - 30 minutes (depending on the room temp and your liking).

Recipe Notes

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