Low Carb Chocolate & Raspberry Gateau
Updated: Jun 13
100g butter 50g cream cheese 4 large eggs (or weigh eggs to make 250g) 150g almond flour or ground almonds 60g of 100% sugar-free cocoa 80g erythritol or xylitol (or stevia to taste) 1 tsp baking powderwhat sweetener you use), you can omit the raspberries, but this only saves 1g carbs per slice. I use 100% dark chocolate in this as I like the rich taste, but if you are not keen on the dark chocolate cream, you can add some sweetener with the cream.
Line 2 x 20cm Cake Tins
Preheat oven to 170c (fan assisted)
Nutritional values per slice 266Kcals 24g fat 8.3g net carbs (of which 4.7g fibre and 2.2g sugar) 6.8g protein
For the Raspberry Chia Jam
200g raspberries (can use frozen)
2-3 tbsp. chia seeds
For the Sponge
100g butter 50g cream cheese 4 large eggs (or weigh eggs to make 250g) 150g almond flour or ground almonds 60g of 100% sugar free cocoa 80g erythritol or xylitol (or stevia/monk fruit to taste) 1 tsp baking powder
200g cream cheese
150ml of cream
60g of 100% dark chocolate (I use M&S 100%), melted
Cocoa for decoration
200g raspberries to decorate – optional.
Place the raspberries in a saucepan and heat over a medium heat, slightly squishing the raspberries as they warm.
Once the raspberries have started to release their juice and start to break down, you can add your chia seeds.
Stir for 1-2 minutes and it will start to thicken as the chia absorb the liquid. Place to one side to cool while you make the chocolate sponge.
Place all sponge ingredients in a mixing bowl and use your mixture to beat until combined. Don't overbeat.
Place in lined 20cm cake tins and smooth the top to create a flat top, this will ensure they rise evenly.
Place in the oven and cook for 18-23 minutes until firm to touch. Place on a cooling rack to cool.
Using a hand mixer, mix the cream cheese with the double cream. Add the melted chocolate and mix well. It will thicken as you stir – if it goes too thick add some more cream or milk – it needs to be thick enough to hold in the cake – it will thicken as it chills. Spread over one side of one of the cooled cakes. On the other cake, spread the raspberry jam, ring together to form a sandwich. Pop onto your serving dish.
Place a layer of the raspberry jam on top of the cake. Finish with the remaining creamed chocolate – you may find it easier to pipe this before smoothing. Sprinkle with some soieved cocoa. Place in the fridge to chill. Top with raspberries before serving.