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Prep Time20 mins
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Cook Time20 mins
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Serving16
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Ready In40 mins
Low-carb, Gluten-free Chocolate Cake with Real Strawberry Whipped Cream
I can’t stop with dessert recipes! I hope you don’t mind it?! 🙂 It is summer and I always see fresh smiley fruits, so I have to create delicious treats that we can eat without remorse and guilt.
I made this type of cake with black currant before, so you can check this recipe on the link below:
Of course, if you don’t have fresh strawberries, you can make this delicious cake with frozen strawberries, or you can make this cake with many different berries or any fruits. You will always get an elegant, perfect looking and flavour rich cake that you can also serve to your guests.
How to bake this Strawberry Cake?
Look at this video, change the black currants to strawberries or whatever you want and bake the cake easily.
Ingredients
Cocoa Sponge Cake
Strawberry Cream
Dark Chocolate Topping
Nutrition
Per 2 slices of Chocolate Strawberry Cream Cake
- Daily Value*
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Calories: 37118 %
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Fat: 36 g22 %
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Total Carbs: 10 g15 %
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Fiber: 3 g12.6 %
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Sugar: 5 g12 %
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Net Carbs: 7 g16 %
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Protein: 7 g9 %
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Sodium: 46 mg2 %
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Potassium: 1496 mg42 %
- Percent Daily Values are based on a 2,000-calorie diet. Fat 165 g, Carbohydrate 40g, Fiber 25 g, (Sugar 40 g,) Protein 75 g, Sodium 2300 mg, Potassium 3,500 – 4,700 mg. To calculate the whole net carb content in food, have to subtract the fiber from the total number of carbs. Your individual daily values may be higher or lower depending on your own calorie needs.
Directions
Separate the eggs. Put egg yolks into a deep bowl, add sweetener into it and mix, then add coconut oil and mix further. Add cream and cocoa powder as well and mix them together well.
Add almond flour and ground walnut with baking powder into the egg mixture and mix together. Add cocoa powder too.
In the separate bowl make hard foam from egg whites with a pinch of salt then add this egg white foam into flour mixture. Mix them together gently.
Pour the raw sponge cake mixture into a paper-lined baking sheet (8" x 8" / 20 x 20 cm) then put it into preheated oven to 350 F / 180 C for 20-25 minutes.
Cook the srawberry for a short time, add gelatin and cook more 2 minutes and mix and cool.
Beat whipping cream with sweetener into hard foam then add strawberry jelly and mixe together.
Put the cream onto the cocoa sponge cake,
Spread the cream evenly, then put the cake into fridge.
Melt dark chocolate with coconut oil and spread it onto the top of the cake. Cool it until serve.
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