This divine chocolate cake does not have any flour, not even seed or nut flour.
Depending on which cheese is used, the cake will change between mousse cake texture to a smooth cheesecake. My favourite cheese ingredient is in this picture here. I tried to make this cake with commonly known cream cheese. The result was similar, however, you need to choose the less salty one.
Also, the lighter the cheese is, the lower oven temperature is recommended. The recipe below is for this Barrel Goat’s cheese, and it is very light.
The cake itself is so light that it is difficult to cut. May need to dip the knife in hot water.
If you cannot find the syrup, you can make it from water and Monk Fruit Sugar in 1:1 ratio, in volume.
Cacao and Cognac Keto Cake
Serves 8. Cooking time 2.5 hours. Your time 1 hour.
Ingredients:
1/2 cup cocoa butter
1/4 cup monk fruit sugar syrup
1/3 cup Monk Fruit Sugar
1 cup cacao
5 medium eggs or 4 jumbo eggs
35g/1.2oz +35g/1.2oz Monk Fruit Sugar
60ml/2oz cognac
300g/0.7lb goat barrel cheese (or, low sodium cream cheese of your choice), at room temperature
2 tbsp cacao powder to dust the cake
* 22cm/8in cake springform tin, deep roasting pan
Method:
1. Preheat oven to 135C/275F. Add hot water to the deep roasting pan to be 2.5 cm/1in deep and place this pan into the oven. Make a single layer a piece of baking paper for the base of the cake tin, and a double layer for the sides.
2. Melt the cocoa butter in a saucepan over very low heat. Once the cocoa transforms into liquid (do not overheat), switch off the heat. Add the syrup and 1/3 cup of sugar and mix until dissolved. Then add cacao and very gently mix through using small silicone spatula just enough to combine (do not overwork). Cover and leave aside.
3. Using an electric mixer beat egg yolks and 35g/1.2oz of sugar until pale and creamy. Add cognac and beat until well combined.
4. Prepare a bowl with a very hot water. Place saucepan with chocolate in this bowl and gradually combine the egg yolks mixture into the chocolate using the same spatula. Scrap the mixture from bottom and walls. This step is done slowly and gently to achieve a smooth and consistent mixture, which will become soft and shiny. Remove the saucepan from the hot water, add the cheese and mix until very well combined. Cover and put aside, it needs to cool down for the next step.
5. Whisk the egg whites in a clean bowl. Start slowly, you can add a pinch of salt and a teaspoon of lemon juice for a better result. Then increase the speed until soft peaks form. Slowly add 35g/1.2oz of sugar and whisk until very firm. Gradually in batches and gently fold the egg whites into the chocolate mixture, which should be at about body temperature by now.
6. Pour the cake mixture into the prepared form. Take the roasting pan with water from the oven and place the form into the water. Return the roasting pan to the oven and bake for 30 minutes, then turn temperature down to 115C/240F and bake for another 30 minutes. Take the pan out and then take the cake tin out from the water. Once the cake is cool, remove it to a platter. Be extremely careful as the cake is very soft and fragile.
7. When the cake is to be served, dust with cacao powder.
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