SERVING
for 4 persons
NUTRITIONAL VALUE (per portion with erythritol)
295,8 kcal
5,1g protein
20,5g fats
20,7g CH
INGREDIENTS
60g fine rice flour
120g ground erythritol (or 80g good quality honey)
20g cocoa powder (100%)
1 level teaspoon baking powder
60ml hot almond milk
60ml freshly squeezed orange juice
60g extra virgin coconut oil
1 medium-sized egg
freshly grated organic orange peel
CHOCOLATE GLAZE and DECORATION
60g dark chocolate drops
40ml of almond milk
organic orange peel candied slices (optional)
PREPARATION
- Preheat the oven to 180⁰C. Weigh all the dry ingredients into a mixing bowl and mix well. Add all the wet ingredients and mix well with a whisk. Pour into four heat-proof ramekins of approximate dimensions 9 × 5cm and place them in the oven. Bake for about 20 minutes.
- After baking, allow the cakes to cool completely in ramekins. For the glaze, heat the milk almost to a boil in a small pot, then set the pot aside. Put the chocolate drops into the milk and mix well. Immediately pour the glaze evenly over all four cakes, one after the other, and lightly tap the ramekins against the counter several times to distribute the glaze evenly. Place the cakes in the refrigerator for 30 minutes to allow the glaze to harden.
- Meanwhile, cut the candied slices of orange peel to the appropriate length, after cooling, carefully place them on each cake and serve.
NOTES
– It is ideal to prepare the topping in a slightly larger amount, as this eases the pouring (90g /60ml).
– The cakes should not be left in the fridge for too long, because they harden too much due to the coconut oil content.
– Instead of orange peel candied slices, you can also decorate the cakes with freshly grated BIO orange peel or with fresh pieces of orange.
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