Christmas marble cake (diabetic)

For 20 pieces
  • 200 g dark chocolate (suitable for diabetics)
  • 40 g coconut fat
  • 200 g softened butter or margarine
  • 120 g Diabetic sweetness
  • 1 pinch salt
  • 4 Eggs (size M)
  • 300 g (7.5 g) + 1 teaspoon flour
  • 45 g Cornstarch
  • 3 deleted ( r) TL baking powder
  • 6 EL Milk
  • 1 TL Cocoa powder
  • 1 deleted ( r) TL Christmas stollen spice
  • 1 EL Man Delblättchen
  • Star anise and cinnamon stick
  • fat
90 minutes
light
1.
Finely chop 50 g chocolate. Melt with 10 g coconut fat over a warm water bath. Stir the fat, 110 g diabetic sweeteners and salt until creamy. Stir in eggs one at a time. Mix the flour, starch and baking powder, stir into the fat and egg mixture. Halve the dough. Mix in half the milk and the other half with liquid chocolate, cocoa and Christmas stollen spice. Place the dough alternately in a greased loaf pan (25 cm long; 1 3/4 liter content) dusted with 1 teaspoon of flour. Pull through the dough in a spiral shape with a fork, smooth out. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 35-45 minutes. Approx. Let cool in the mold for 10 minutes. Turn out onto a wire rack and let cool down. Roast the almonds in a pan until golden brown, remove and let cool. Finely chop 150 g chocolate, melt with 30 g coconut oil over a warm water bath. Cover the cake with it. Sprinkle with the flaked almonds, allow to dry. Decorate with star anise and cinnamon stick. Dust with 10 g of diabetic sweetness
2.
2 1/4 hours waiting time. / 2 BE
3.
Not a diabetic? Use 'normal' dark chocolate and prepare the batter with 225 g sugar. Dust the cake with 1 tablespoon of powdered sugar
1 piece approx:
  • 240 kcal
  • 1000 kJ
  • 4 g protein
  • 16 g fat
  • 24 g carbohydrates

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