Sugar-Free Chestnut Cake
This sugar-free chestnut cake is a healthy and delicious dessert, a lighter version of the classic chestnut cakes. This recipe is designed for those who want to enjoy sweets without compromising healthy eating. The inspiration came from traditional chestnut pastries, which we made even more special with sugar-free ingredients and a light mascarpone cream. This cake is an ideal choice for birthdays, holidays, or any occasion when you want to offer something healthy.
Ingredients for this recipe
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Preparation Steps
1
Separate the eggs. In a bowl, whisk together the egg yolks and erythritol until light and fluffy.
2
Add the chestnut puree, almond flour, cocoa powder, and baking powder to the egg yolk mixture. Mix well until combined.
3
In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the chestnut mixture.
4
Pour the batter into a greased and parchment-lined cake pan. Bake in a preheated oven at 350°F (180°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5
While the cake is cooling, prepare the frosting: In a bowl, combine the mascarpone cheese, vanilla extract, and erythritol. Gently fold in the whipped cream.
6
Once the cake has cooled completely, slice it in half horizontally and spread the mascarpone frosting between the layers. Frost the top of the cake with the remaining frosting.
7
Melt the sugar-free dark chocolate over a double boiler or in the microwave. Drizzle the melted chocolate over the top of the cake. Chill until the chocolate is set.
8
Refrigerate the cake for at least 2 hours to allow the flavors to meld and the frosting to firm up.
