I enjoyed this cake so much that decided to play with it a little. And today I want to show you this no flour keto chocolate and cream cake with a hint of coffee. I really enjoy the taste of cream and ground coffee on top. It reminds me oldschool “wuzetka”, the name of the dessert was created at the turn of the 1940s and 1950s, probably from the Warsaw W-Z route, near which one of the confectioneries was located. This lockdown keeps me going back with my memories to my childhood years when everything was easier. Or maybe I start going crazy being stuck at home, not being able to work and live my life as before. There’s one thing that we can be sure of: no matter how hard we try or deny it, it’s never going to be the same as before pandemic. And we all have to learn how to live in this new reality, even though it’s not pleasant at all. If you think that everyone already sorted out their lives, and you’re the only one who doesn’t know what to do in this situation, you’re not the only one. If you have a hard time not being able to work or see your family, I’m telling you there’s more people like you struggling sometimes with everyday life. Some days I plan to do so many things (I finally have plenty of time), and I finish with a tub of ice cream and Netflix or You Tube not being able to think reasonably.

Anyway if you don’t like ground coffee taste on your cake, you can add cacao powder or grated chocolate instead. Cake is very easy to make, will be great for everyone on keto diet or low sugar diet. It’s also gluten free, so everyone who does not tolerate regular flour will be pleased, because chocolate layer tastes like it was made with regular flour.

See you till next recipe.

no flour keto chocolate and cream cake

INGREDIENTS for cake (21 cm / 8 inch baking tray):

• 100g dark chocolate (I’ve used Lindt 90% cocoa)
• 125g butter
• 6 free range eggs
• 1/3 cup xylitol (or any other kind of sugar replacement or regular sugar, if you don’t mind)
• ½ tsp ground coffee

INGREDIENTS for cream layer:

• 300ml whipping cream
• about 2-3 tbsp xylitol
• 2 tsp gelatine (vegan or animal)

Additional: ground coffee and cacao nibs as topping.

DIRECTIONS

Start with preparing chocolate cake. First grease the baking tray with some butter, so it will be ready when needed. I’ve also placed a piece of baking paper on the bottom of tray.

Break the chocolate in smaller pieces add to a large glass bowl and melt over a double-boiler (pot with some boiling water, glass bowl placed inside, the bowl theoretically should not touch the surface of water but my usually touches and I didn’t manage to burn the chocolate yet, although DO NOT BOIL the water because if it’s touching the bowl chocolate might separate. When you see that chocolate starts melting you can turn off the heat). Add butter and stir until fully melted. Remove the bowl from the pot and let cool to room temperature.

Now it’s time for whipping the egg whites. Separate the egg yolks and set them aside, we will use them later. In a bowl or a pot start whipping the egg whites, first on the slower program, after a minute or so you can use faster one (it will make you sure that all the whites are whipped and nothing stays on the bottom). Start adding sugar replacement and mix until you get soft peaks. I don’t like very sweet sweets, but if you feel like it’s not sweet enough for you, add more.

Turn on the oven to 150ºC.

Now go back to melted chocolate, if it’s room temperature add egg yolks and stir to combine. You can first add one spoon of chocolate to the egg yolks to warm them up, then pour them to the rest of chocolate.

Now slowly spoon by spoon start adding egg whites to chocolate, and stir gently using folding motion. You can easily do it using spatula or a big spoon. Always add egg whites to chocolate not the opposite, because whipped whites will deflate. You should get quite fluffy consistency.

Pour it to the baking tray and even the surface. Set the time for 30-35 minutes. At the end of baking check with a skewer or toothpick if cake is ready. The cake will rise nicely while baking, but when you take it out it will unfortunately deflate. But it’s normal, so don’t panic if it happens. Leave the cake so it cools down completely.

If the cake is cold, you can start mixing whipped cream. But first boil some water. In a small cup dissolve 2 teaspoons of gelatine with 2-3 teaspoons of hot water (always add gelatine to water, not the opposite). Stir until gelatin dissolves completely. Set aside to cool down. Now it’s time to whip the cream. Add xylitol or other sugar substitute, and make it as sweet as you like. When whipped cream is ready, add gelatine and mix to combine.

Transfer whipped cream on the cake, even the surface and refrigerate for about 2 hours. Then sprinkle with ground coffee and cacao nibs. You can also use cacao powder or grated chocolate. Keep the cake it in the fridge for 2-3 days ideally in airtight container.