DOUBLE CHOCOLATE ALMOND CAKE

While I was eating Dark Chocolate Cream Dessert for breakfast one morning (have I mentioned how much I love food freedom and Trim Healthy Mama? Who else gets to do that and not have their blood sugar spike through the roof?!), it occurred to me that the texture and thickness would make perfect filling for a cake or torte.

In fact, the gelatin in the dessert helps it set so well, I decided to double the recipe, pour it over a no-bake almond flour crust in a spring-form pan, and see if it would hold it’s shape after being refrigerated.  It worked out beautifully!

Ingredients

CRUST:

• 1/4 cup butter, melted
• 1 Tbsp xylitol
• 1 cup almond flour

FILLING:

• 3 cups heavy whipping cream
• 2 bars Lindt 85% chocolate
• 1/4 cup + 1 Tbsp xylitol (OR 2 1/2 Tbsp Gentle Sweet)
• 2 Tbsp gelatin
• 4 Tbsp cold water

FROSTING:

• 1 cup whipping cream
• 3 Tbsp xylitol
• 2 Tbsp cocoa powder
• GARNISH:
• silvered almonds

Instructions

• For the crust, mix melted butter, xylitol, and almond flour together, and press into a 9" spring-form pan or pie dish. Refrigerate while you're making the filling.
• For the filling, melt cream, chocolate, and sweetener together over medium heat until simmering, but not boiling. Stir often until chocolate is completely melted and sweetener is dissolved. Remove from heat.
• ................

full recipe here : northernnester.com

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