Ingredients
80 g almond butter
4 tbsp browned butter
-
100 g Sukrin Gold
1 tsp. vanilla extract (optional)
2 large eggs
40 g cocoa powder
7 g gelatin powder
1/4 tsp salt
1/8 teaspoon baking powder
1/4 teaspoon
espresso powder
-
40 g chopped Sukrin Chocolate
Directions
Start by browning
butter in a saucepan over medium heat. It takes a few minutes before the
butter starts to brown. Make sure it is only a light, hazel color and not
burnt.
Set the oven to
175 ° C. Line a round or a loaf pan with parchment paper.
Mix the browned
butter, almond butter, Sukrin Gold and eggs well together with an electric
mixer until it becomes a creamy mass.
Stir in espresso
powder, baking powder, cocoa powder, gelatin powder and salt until everything
is well mixed. Add the chopped chocolate.
Pour the batter
into the pan and bake on the bottom rack for 16-18 minutes. Cool the cake
completely before cutting into it. Store in a tight box in the
refrigerator. Can also be frozen.
Recipe Note
This Recipe is with courtesy of Sukrin Norway and this recipe is
taken from the book Miss Holm no. 1
Nutrition
Calories 315,
Protein 12 grams,
Carbs 5 grams,
Fat 26 grams,
Fiber 6 grams
