* A cake with a relatively complex preparation process but worth the time investment. Although it contains sweetened condensed milk containing sugar, it is still a healthy and relatively low-calorie and low-carb cake compared to other cakes.

Cake Ingredients

• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup cocoa
• 3/4 cup coconut flour
• 10 separated eggs
• 1 tablespoon cinnamon
• 1 tablespoon vanilla extract
• 1 cup honey
• 1 cup coconut oil
• 1 tablespoon lemon juice

Ingredients for Condensed Milk Sauce

• 1 cup milk
• 220 grams condensed milk
• 400 grams sugar-free condensed milk

Chocolate Cream Ingredients

• 200 grams low sugar dark chocolate
• 1/2 cup butter
• Pinch of chili powder (yes, chili)
• Pinch of salt
• 1 tsp vanilla extract
• 1 tablespoon honey
• 1 tablespoon cinnamon

Cake Preparation

• Preheat oven to 160 degrees Celsius.
• Mix together flour, baking soda, cocoa and coconut flour and put aside.
• In a separate bowl whisk the yolks with vanilla extract, cinnamon, honey and coconut oil until you get a uniform cream.
• Add the dry ingredients into the yolks in slow motions until the mixture is uniform.
• Whisk the egg whites until you get an airy foam, add the lemon juice and continue to whisk until you get a firm foam.
• Fold the egg whites into the mixture in gentle folding motions until the mixture is uniform (be careful not to break the foam).
• Grease and flour a round springform baking pan (24-26).
• Pour into the pan and bake for 40 minutes.
• The cake must cool completely while preparing the remaining ingredients.

Preparing the Condensed Milk Sauce

• Mix the ingredients of the sauce, bring to a boil over low heat while stirring and put aside to cool.
• The sauce must be completely cold before continuing.

Preparing the Chocolate Cream

• Place the chocolate and butter in a small saucepan over very low heat and melt the chocolate while stirring constantly.
• Mix in the rest of the ingredients.
• Let the cream cool completely and when it’s cold put in the freezer for 15 minutes.
• Whisk with a manual whisk or manual mixer until you get an airy cream.

Assembling the Cake

• Remove the cake from the pan.
• Pour the sauce over the cake slowly to let it absorb.
• When pouring make sure that some of it also runs on the sides so it gets absorbed from the sides as well.
• After the cake has “drank” all the sauce, remove it from the pan and cover it in chocolate cream on top and on the sides.
• Refrigerate for an hour to stabilize.

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