Sugar Free QueenKeto Ice Mountain
Servings: 12
A stunning cake that will impress your guests. Easier to make than it looks, and totally indulgent.
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Ingredients
For the sponge cake:
- 350 g ricotta - liquid whey discarded
- 100 g erythritol
- 2 tsp pure stevia powder
- 4 large eggs
- 1 tsp sugar free vanilla paste
- 1 pinch fine Himalayan pink salt
- 125 g melted unsalted butter
- 100 g lupin flour
- 3 tsp baking powder
For the filling and topping:
- 225 g unsweetened dark chocolate
- 50 g erythritol
- ½ tsp pure stevia powder
- 40 ml water
- 5 ml sugar free lemon+ lime concentrate
- 2 large eggs - separated
- 250 ml whipping cream
Instructions
Make the sponge:
- pre-heat oven to 160°C fan (180°C static).
- whisk ricotta with erythritol and stevia.350 g ricotta, 100 g erythritol, 2 tsp pure stevia powder
- add eggs one at a time and whisk again.4 large eggs
- incorporate melted butter, salt, and vanilla paste, whisking until smooth.1 pinch fine Himalayan pink salt, 125 g melted unsalted butter, 1 tsp sugar free vanilla paste
- whisk in lupin flour and baking powder.100 g lupin flour, 3 tsp baking powder
- pour batter into 2 lined 20-22cm square baking trays and level it with the help of a spatula or back of a spoon.
- bake for 30-35 mins until golden.
- let sponge cool down completely, then remove from mould and cut into strips.
Make the filling and assemble the cake:
- mix water and lemon+lime concentrate.40 ml water, 5 ml sugar free lemon+ lime concentrate
- reserve 2 chocolate squares; break the remainder into a large bowl and add erythritol, stevia and lemon/lime water.225 g unsweetened dark chocolate, 50 g erythritol, ½ tsp pure stevia powder
- microwave on low heat until melted (15-20 seconds bursts - stir, repeat).
- whisk egg whites until stiff and set aside.2 large eggs
- whisk 1/2 the whipping cream and set aside.250 ml whipping cream
- incorporate egg yolks into melted chocolate, then stir in whipped cream, followed by whisked egg whites.
- line a 1.5L glass bowl or pudding mould with cling film, allowing for a generous overlap on all sides.
- line the bowl with sponge strips and broken pieces, ensuring all spaces are filled.
- spoon a generous amount of chocolate mix all over the sponge.
- add layers of sponge and chocolate until the bowl is filled, finishing with sponge at the top.
- fold the overhanging cling film over the top and press down.
- put a plate over the bowl and then weights over the plate.
- refrigerate for 24 hours.
- open up the folded cling film; turn the cake out and over a serving dish, peel off cling film and spread the remaining whipped cream all over.
- grate the reserved chocolate squares over the cake before serving.
Notes
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 1slice | Calories: 370kcal | Carbohydrates: 4g | Protein: 11g | Fat: 33g
Tried this recipe?Mention @queenketo or tag #queenketo!
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