FLUFFY CHOCOLATE CAKE

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By

@iane_martelli

View in original language

(Português)

30 min(s)

10 servings

Ingredients

• Almond flour | 1 cup
• Coconut Flour | 3 tablespoon
• grated coconut | 3 tablespoon
• Eggs | 4 unit(s)
• Cocoa powder | 4 tablespoon
• Sour cream | 6 tablespoon
• Erythritol | 100 g
• Pinch of salt | 1 to taste
• Baking powder | 1 tablespoon

Recipe

1. In the blender, beat the eggs and erythritol in the blender for 3 minutes.
2. Then add the rest of the ingredients except the grated coconut and the baking soda and hit the blender again until you get a homogeneous mass.
3. Transfer to a bowl and add the grated coconut and baking powder and mix gently.
4. Put the dough in a greased shape with butter or coconut oil and take it to the preheated oven to bake for 30 minutes at 180 degrees.
5. Before unmolding, let it cool. Then just put on the topping of your choice.

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