If you are like me and like delicious desserts, you will love this amazing low-carb cake. The combination of mascarpone, coffee, almonds and chocolate makes it the perfect dessert for the weekend.
I encourage the use of organic ingredients.
Serves 12
Ingredients
Crust:
150 roasted, ground almonds or hazelnuts (I used almonds)
1 tbsp coconut flour
6 tbsp melted butter
2 tsp honey
1 tsp cocoa powder
cinnamon to taste
1 egg
Cream:
500 g mascarpone
1 very strong espresso
20 g butter
1/2 tsp cinnamon
1/4 tsp vanilla powder
2-3 tsp honey
Top:
50 g 70% chocolate
25 g 87% chocolate
1-1.5 dl heavy cream
Melt the butter and mix it with all the other ingredients in a bowl. Transfer it in a springform pan and press it with your fingers evenly into the bottom. Bake the crust at 150°C for 15 minutes. Let it cool.
Prepare the espresso. Mix it in with the butter, the honey and the spices and let it cool. Add the espresso mix and beat well with the mascarpone. Spread the cream on the top of the baked crust and place it in the fridge for about a half an hour.
Meanwhile prepare the ganache. Bring the cream to a boil in a small saucepan, let it cool a bit and mix in the chocolate. Pour the cooled ganache on the top of the mascarpone cream and let it settle in the fridge for minimum two hours.
Bon appétit!
