Oh sorry I didn’t noticed you wrote again 12 days ago. No, I don’t do recipe secrets, I don’t even understand the concept. It can’t hurt to answer now, I think, don’t read if you aren’t interested anymore, it was fun to write it down, nostalgic too but I just can’t desire eating cake in the near future again. But I might make it and bring it with me when I visit my relative, there will be some cake, it’s tasty but carby so having my better one will be safer, maybe no amounts of meat can completely turn off my special skill, ‘dessert stomach’. There will be Christmas too…
My problem is that as I wrote, I used some ingredients I can’t buy again and it was called macadamia nut flour but it was cinnamon colored, no idea what it was but it had so many flavors even my beloved walnuts couldn’t compare.
Okay then. I’ve found the recipe, it’s messy as I just can’t make even a “final” recipe again and again but I use my memories too, I’m sure enough it’s the real thing I found pretty good (my SO eats up any cake for any meal in almost any amounts so his opinion doesn’t worth much but he loves it too and eats it without adding lots of carbs and it’s a small miracle).
This is a small, dense cake, I usually eat half of it at once (after a not very big main dish). It’s 4 decent sized cake slice. So, the whole cake is 8 slices, about 1300 kcal and 19g net carbs if my data is correct.
- 4 large eggs (actually, pretty normal ones, I don’t know why they are called large… 52g without shell), whipped together
- 15g cocoa powder and 2g instant coffee powder (I always use coffee when I use cocoa just like my Mom did)
- 10g coconut flour
- 40g walnut, ground (it’s probably really nice with almonds or macadamia nuts too. almonds a bit too subtle, I prefer the much stronger walnut flavor)
- sweetener. I use 30g erithrytol
- 10g golden flaxseed, ground (but when I run out, I used flaxseed flour, it’s not that important what is it, the flour is for more liquid though so I might skip the coconut flour for coconut then. Normal flax is nice too but golden suits cakes better IMO)
- 10g macadamia nut flour, that cinnamon colored, well I guess I will use something else. I have hazelnut flour now, nowhere as good but the other ingredients help. Maybe I will use chia seed next time, finely ground.
That’s it for the dough. I put everything into the already whipped eggs and mix it gently. It has enough eggs and they are even nicely whipped so I don’t use baking powder.
I bake 2 round layers in a round sylicone mold (small but not tiny cake sized) in the microwave oven, surely it can be down in the normal oven but it’s not needed.
I’m not good with icing, frosting and the like so it has none of those. I put a little bit of fruit between the layers (raspberries with sweetener and chia seeds works fine, maybe 120g raspberries?) and I pour 80-90g homemade, pretty fatty chocolate (dark chocolate mixed with some coconut oil and sweetener if needed should work) on the top of the cake. I melt my chocolate if it’s hard (my kitchen is colder in winter) and if possible, I pour it on a cold cake (I often put the upper layer into the freezer for a while). The sides do whatever they want, I have no control about everything, it’s still my prettiest cake ever, with the nice chocolate top, almond slices and tiny but super delicious strawberries on it (and a single big raspberry/strawberry in the middle). I should have taken a photo, maybe one day.
Not a very fatty thing, no added fat except in the chocolate top. The original brownie recipe just used 200g chocolate, 80g cocoa powder and 250g butter for 4 eggs… Well, that’s not my kind of recipe. I don’t use the butter and the cocoa powder. And much less chocolate…
For 4 eggs, 120-160 g chocolate is fine but that’s my own fatty chocolate (half of it is added fat). The original recipe uses rice flour but it’s so easy to substitute, I use 40g flour mix, my “sweet flour mix”, it has various cheaper oily seed flours, coconut flour, chia, some fiber… Anything can work that is fine in a cake, it’s hard to feel in the presence of the chocolate. I use more sweetener (40g erythritol) and 40g walnut. Not sure about baking powder/soda, it’s eggy but maybe not enough…? Well if in doubt, it can’t hurt. It’s a simple microwave thing.