This one is for Jill and Rich, each of whom had been enthusiastic about my brownie recipe however don’t do almond flour for numerous causes. Thank you guys for uplifting me to come back up with a “flourless” work-around. There will probably be extra to come back from that, too, so keep tuned!
Topped with some stabilized whipped cream and a strawberry glaze, this mini cocoa cake comes collectively tremendous shortly and simply with the assistance of your microwave.
Notes: People are going to see 4 servings and assume I’m loopy to divide this amongst so many, however no joke, that is filling! Every time I make this, I break up it with my two youngsters, and we can’t eat all of it between the three of us. With all of the butter, cream, and MCT powder, it fill you up quick.
It’s sort of onerous to mess up chocolate and strawberries, and utilizing your favourite flavored MCT powder simply makes it higher.
Any berry might be used rather than the strawberries, and you’d be on the lookout for them to weigh in at about 36 grams complete. As with all my chocolate recipes, the espresso powder could also be omitted for those who can’t discover it, however that little little bit of espresso taste actually boosts and opens up the flavour, so I like to recommend holding it in there. Trust me.
No-Bake Mini Cocoa Cake with Strawberry and Whipped Topping
Ingredients
For the Cocoa Cake:
- 2 tbsp (1 oz/ 28 g) salted butter, melted and cooled barely
- 1/4 tsp immediate espresso powder (I take advantage of Café Bustello model)
- 2 scoops (approx. 0.7 oz/ 20 g) unflavored MCT powder OR your favourite flavored MCT powder
- 3 tbsp. unsweetened cocoa powder
- 1 1/2 tbsp granulated sweetener of selection
- 3/4 tsp baking powder
- 1/4 tsp vanilla extract
- 2 tbsp heavy cream
- 1 giant egg
For the Strawberry Glaze
- 3 medium strawberries, hulled and roughly chopped (approx. 36 g)
- 2 tbsp (1 fl oz/ 30 ml) water
- 1 tbsp granulated sweetener of selection
- 1/2 tsp powdered gelatin, plain
For the Whipped Topping
- 1/2 c (4 fl oz/ 118 ml) heavy cream
- 1/2 tsp vanilla extract
- 1/2 tbsp powdered sweetener of selection (I used Swerve Confectioner’s)
- 1/2 tsp powdered gelatin, plain
Instructions
For the Cocoa Cake
- In a small bowl, mix collectively the melted butter, vanilla extract, heavy cream, and egg.
- Add within the dry components and whisk till easy.
- Divide the batter between two microwave-safe ramekins (approx. 4-5″ in diameter).
- Microwave cake layers on excessive for 1 minute to 1 minute 15 seconds, or till every is ready.
- Turn out to chill.
For the Strawberry Glaze
- In a small, microwave-safe bowl, warmth the strawberries with the water on excessive in 30 second increments, stirring in between every, till the strawberries are comfortable and breaking down and the combination is nearly boiling.
- Mash the strawberries into the combination a bit, as desired.
- Sprinkle the gelatin excessive of the strawberry combination whereas whisking vigorously to include.
- Whisk within the sweetener, and let stand within the fridge till cool to the contact and thickened barely.
For the Whipped Topping
- In a mixing bowl, beat the vanilla, powdered sweetener, and gelatin into the heavy cream, then whip till stiff. Set apart within the fridge till able to assemble.
Assembly
- Once the cake layers are cool, place one layer in your serving plate, unfold with half the whipped topping and drizzle with half the strawberry glaze.
- Top with the second layer, then pile the remaining whipped topping on prime. Drizzle with the remaining glaze.
- Serve and get pleasure from!
Notes
Feel free to make use of your favourite taste of MCT oil powder on this recipe.
Per serving: 249.7 cal, 5 g protein, 24.2 g fats, 12.5 g carbs, 1.67 g fiber, 10.83 g sugar alcohol, 3.4 g NET carbs
Nutrition
- Serving Size: 1/4 of assembled cake
Keywords: Cake, Dessert, Chocolate, Mug Cake
