Fullerton Surgery Center

Sugar-Free, Gluten-Free, Weekly Dessert for after lunch with tea or coffee, full and slightly bitter flavor of cocoa and almond.



3 eggs (medium size)
2oz of honey
0.2oz of the sweetener Stevia
4.2oz of ground almonds
1.4oz cocoa
1.4oz of coconut flour (right coconut flour, no “crumbs” – flour can be found in the bio and bio stores)
3.5oz of yoghurt
3.5oz butter
1 baking powder

chocolate healthy cake

Beat eggs, honey and sweetener until frothy. In a separate bowl mix the almonds, cocoa, coconut flour and baking powder. Melt the butter, prepare yoghurt.

Coat the mold for the cake with spoon of melted butter and sprinkle with a tablespoon of prepared dry mixes; fan it to deploy on all sides equally.

In the egg mixture gently using a spatula, add kefir and butter, stir a little and add the dry ingredients and gently stir them. Pour the prepared mixture into a mold and bake for 30 minutes at 356° F.

Allow to cool in the mold a little bit and turn it on a serving plate.

Prepare the topping:
3.5oz whipping cream
3.5oz chocolate 74% cocoa

gluten free cake

Heat the whipping cream to a boil, remove from heat and add the chopped chocolate. Mix to dissolve. Allow to cool slightly and pour over cake. If desired, cut immediately or allow to cool until the end .. 🙂

P.S. If you do not have the right coconut flour, you can do with ordinary coconut “crumbs”.

thanks to: torta-pinjur-pjat.blogspot

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