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Wet Fit Cake

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Tempo de preparo

20 min(s)


1 servings


  • Eggs | 4 unit(s)
  • Organic Demerara Sugar | 1 cup
  • Coconut oil | 1/4 cup
  • Sifted Cocoa Powder | 1/4 cup
  • Almond flour | 1 cup
  • Oat flakes | 1 cup
  • Hot water | 1 cup
  • Baking powder | 1 tablespoon
  • Sour cream in a box | 1 unit(s)
  • Chocolate 70% | 200 g


  1. In a bowl beat the eggs, the sugar demerara with a fouet or fork.
  2. Add the coconut oil, sifted cocoa and almond flour and mix well.
  3. Gradually add the hot water and oatmeal and mix well.
  4. Finally add the baking powder and mix gently.
  5. Preheat the oven to 180 degrees and grease a mold with a hole in the middle with a little butter and cocoa powder.
  6. Bake for 30 to 40 minutes or until a toothpick comes out clean.
  7. Wait for it to cool and unmold
  8. Make the topping by melting the chocolate in the microwave every 30 seconds or in a bain-marie.
  9. When the chocolate is well melted, add the whey-free cream and mix well until smooth.
  10. Cover the cake and decorate with pieces of 70% chopped chocolate

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