Cooking Instructions
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Step 1
Preheat oven to 340 degrees F (170 degrees C).
Step 2
Start with sponge cake. In a stand mixer, add the whites of the
Eggs (4)
. Whisk until soft peaks form. Slowly add
Stevia (1/4 cup)
, whisking well between each addition. You’re after a glossy meringue texture, so it should be shiny and thick when it's done.
Step 3
Add in the egg yolks, one at a time, and mix well between additions. Then add in the
Butter (2 Tbsp)
and the
Vanilla Extract (1 tsp)
. Mix this for another minute and leave in the bowl.
Step 4
Mix the
Almond Flour (1 cup)
,
Psyllium Powder (1 Tbsp)
,
Xanthan Gum (1/2 tsp)
, and
Baking Powder (1 tsp)
in a bowl. Then add it to the egg mix, after carefully mixing the mixture will be thick and sticky.
Step 5
Add the mixture into a square cake tin lined with baking paper and flatten out using a wet spatula. Push it to all sides, flatten and even out. Bake for 30 to 35 minutes. Once baked leave to cool completely.
Step 6
For the chocolate coating, add
Powdered Stevia (1 cup)
,
Cacao Powder (1/2 cup)
, Boiled
Water (1 Tbsp)
, and
Butter (1/2 Tbsp)
into a bowl. Mix well until glossy and smooth.
Step 7
Once the cake has cooled cut it up into squares, then cover the sponge cake in the chocolate mix and then roll it over the
Desiccated Coconut (1 cup)
. Repeat this step with all the sponge cake squares. Serve as desired.
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