THE FESTIVAL CARNET
Cocoa-almond cake with sweetener
A round cake with 100% cocoa chocolate and ground almonds, with butter, eggs and erythritol, cooked without yeast to preserve a dense texture.
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A round cake with 100% cocoa chocolate and ground almonds, with butter, eggs and erythritol, cooked without yeast to preserve a dense texture.
Prepare the ingredients before starting and follow the indicated dimensions. The shape remains simple so that the result can be achieved in a family kitchen; times are indicative and texture cues prevail.
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The preparation step by step
Check the composition
For the gluten-free version, check that the ingredients are labelled appropriately, especially the flour, raising agent, chocolate, spices and biscuits. Use a clean work surface and utensils, with no wheat flour nearby. The list of ingredients alone does not control cross-contamination. This sheet describes a composition and portions, without validated nutritional calculation. It does not guarantee compatibility with a ketogenic or diabetic diet, nor an effect on weight. The ingredients contain their own carbohydrates; adjust the portion if you follow a prescribed diet.
Prepare the mold
Line the base and sides of an 18 cm round tin with baking paper. Preheat the oven to 170 °C, conventional oven setting (no fan). Place the mold on a plate to move it easily.
Hash and Fund
120 g of 100% cocoa chocolate without added sugar in its composition. Put it in a bowl with 80 g of unsalted butter cut into small dice. Place the bowl over a pan of simmering water without touching the water; stir until melted, then remove from the bain-marie.
Let it cool down
Let the chocolate-butter mixture go down for about 10 minutes, until it is warm to the touch and not hot. If you have a thermometer, aim for less than 40°C to avoid cooking the eggs in the mixture.
Prepare the eggs
Break the four eggs, one by one in a small bowl, then pour them into a bowl. Add 60 g of erythritol in fine powder, pure and without sugar mixture. Whisk by hand 2 minutes to distribute the sugar or sweetener, without looking for a very voluminous foam.
Add the chocolate
Pour the warm chocolate into a thin fillet in the eggs, while mixing gently. Scrape the first bowl with a spatula: all the fat and chocolate must be incorporated.
Fold in the almond
Add the 100 g of ground almonds and the pinch of salt. Mix with spatula until the dry clumps disappear. The dough should be thick and homogeneous; no yeast is needed for this low cake.
Spread and Bake
Pour into the pan, even the top and bake for 22 to 28 minutes. The surface becomes matte, the edges are taken and the center can remain slightly flexible, without appearing liquid.
Check the cooking
Pique near the center with a thin blade: it must come out with a few wet crumbs, without fluid paste. Extended by 3 minutes if needed. Take out the cake with oven gloves and leave it for 20 minutes in its mold.
Unmoulding and sharing
Gently lift the paper and place the cake on a wire rack. Wait another hour before cutting. Serve it natural, without sprinkling: the decor corresponds to the cracked crust obtained during cooking.
Conservation. Store in a closed box in the refrigerator at 4 °C maximum and consume within 48 hours. Do not leave the dessert at room temperature for long.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Weighing before mixing
Prepare the quantities in separate bowls. A replacement of flour, fat or binder changes the texture: keep the formula indicated for this first test.
Observe the result
The dimensions of the mould and the temperature of the ingredients change the setting and cooking. Check the markers described at each step rather than just following the timer.
Questions Before You Start
Is it a gluten-free cake?
For the gluten-free version, check that the ingredients are labelled appropriately, especially the flour, raising agent, chocolate, spices and biscuits. Use a clean work surface and utensils, with no wheat flour nearby. The list of ingredients alone does not control cross-contamination.
Is it sugar-free or suitable for a keto diet?
This sheet describes a composition and portions, without validated nutritional calculation. It does not guarantee compatibility with a ketogenic or diabetic diet, nor an effect on weight. The ingredients contain their own carbohydrates; adjust the portion if you follow a prescribed diet. Erythritol replaces caster sugar, but the other ingredients keep their carbohydrates natural.
Can I replace chocolate with cocoa powder?
No, not at the same weight. Chocolate provides cocoa butter which is part of the holding; cocoa alone would make the dough dry.
Why not add yeast?
The desired texture is melting and low. The eggs bind the dough and the ground almonds gives matter; a yeast would not transform this formula into genoise sponge.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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