Gianduja cake

A delicious cake from the book 30 desserts keto Corinne Dewandre. 

Preparation time : 35 minutes 

Cooking time : 45 minutes

Ingredients for 12 people: 

• For the biscuit:
  • 100 g chocolate 85% cocoa or more (90 or 100%)
  • 200 g butter (or coconut oil)
  • 100 g of hazelnuts
  • 3 eggs
  • 80 g of erythritol
• For the butter cream:
  • 125 g butter at room temperature (or coconut oil)
  • 1 egg yolk 
  • 100 g of mascarpone (or coconut cream) 
  • 60 g of erythritol
  • 3 c. to s. curved cocoa

Cake preparation:

Place the hazelnuts in a cake pan and roast at 110 ° C for 25 minutes. In a container, combine the eggs and erythritol with a whisk. Melt
the chocolate in a bain-marie. When it is melted, mix it with the butter. Pour this mixture into the egg / erythritol preparation. Take the hazelnuts out of the oven, add them to the mixture and mix with the dough mixer to coarsely chop the hazelnuts and obtain a smooth dough. Butter a cake pan and pour the mixture into it. Bake at 110 ° C for about 20 minutes. Allow the cake to cool for a few minutes and cut in half in the direction of the thickness.

Preparation of the butter cream:

Whisk the butter and mascarpone with an electric whisk. Add egg yolk, erythritol and cocoa powder.

Dressage: 

Garnish the cake with butter cream. Let cool and serve chilled.

Ketogenic ratio - 4: 1

Macronutrients: 

• 40 g of fat
• 6 g of protein 
• 4.5g of carbohydrates