Chocolate Cake with Condensed Milk Sauce

* 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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Who am I?
Hi, My name is Ilana,

Hi, My name is Ilana,

And this is my blog.

Over the years I accumulated a lot of knowledge on the subjects I write about in this blog.

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