A dense cake with a fudgy texture
Fudgy Chocolate Cake
A deliciously rich chocolate cake!
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.
This Recipe is with courtesy of Sukrin Norway and this recipe is taken from the book Miss Holm no. 1
Calories 315, Protein 12 grams, Carbs 5 grams, Fat 26 grams, Fiber 6 grams