Chocolate cake

1.   First make a batch of my Chocolate Truffles – cool to room temperature www.ketomealsandrecipes.com/recipe/chocolate-truffles/

2.   Separate the eggs. Place the yolks into a mixing bowl and the whites into a second mixing bowl or stand mixer bowl

3.   Pour the room temperature Chocolate Truffles liquid into the bowl with the egg yolks – whisk to combine well

4.   Place a sieve over the bowl and to the sieve add the almond flour, the coconut flour, salt, glucomannan, instant coffee powder. Pass through sieve. Stir to combine with the chocolate mixture. Set aside

5.   Whip the egg whites until all of the albumen has been whipped. Add the lemon juice or the white vinegar and continue whipping to medium peak stage

6.   Scoop out about 1/3 of the whipped egg whites, transfer to chocolate egg yolk bowl and vigorously whisk together. Add the next third of whites and fold gently, being careful not to deflate the whipped egg whites. Repeat with the last third of the egg whites

7.   Pour the cake batter onto a parchment lined cookie sheet. Spread out to form a rectangle. Use a spatula to level the surface. ALTERNATIVELY prepare a 9 inch or 22 cm round cake pan. Gently drop onto the table to loosen the bubbles

8.   Transfer the tray into the preheated oven. Place in the medium rack position in the oven. Bake for 20 minutes, rotating the pan at 10 minutes to ensure even baking. After 20 minutes, test with a toothpick and by gently pressing the center of the sponge cake. The toothpick must come out clean, or the cake should bounce back without leaving a dent. If needed, bake for 2-5 minutes. Do not overbake. If overbaked, the cake will be dry and will not be springy

9.   Let the sheet cake cool in the pan. Place a fresh sheet of parchment on top of the cake. Place rack over the parchment and flip. Peel off the parchment that was under the cake. Set aside

Mascarpone Whipped Cream Frosting

10.   Into a mixing bowl, add the whipping cream and the sweetener and whisk to soft peak stage

11.   Add the mascarpone and mix at low speed for about 30 seconds, then increase the speed to high and whip until medium stiff peaks form. Cover the bowl with cling wrap and place in the refrigerator until ready to use

Chocolate Glaze

12.   Make the Chocolate Glaze by adding the following ingredients into a mixing bowl: add the unsalted butter, heavy whipping cream, baking chocolate, coffee powder and sweetener. Place bowl over a small pot of simmering water (bain marie/double boiler). Cook over medium low heat and until the chocolate and the sweetener have melted and the liquid does not feel gritty. Remove the bowl from the pot. Add the mint extract and the Dutch cocoa powder. Stir very well until smooth and no lumps, set aside to cool to room temperature

Cake Assembly

13.   Trim the sheet cake edges and divide into 4 equal rectangles. Place the first rectangle onto your serving tray. Scoop out 1/3 of the whipped cream mixture and spread out evenly over the first cake layer. Place the second cake rectangle on top of the cream layer. Repeat with the third layer of cake and cream. Place the last layer of cake on top of the cream mixture. Press on the surface to make sure cream comes to the outer edges. Use an offset spatula to scrape away any extra cream mixture

14.   Transfer the room temperature chocolate glaze into a piping bag. Snip a very small hole and pour the chocolate glaze around the edge of the cake to allow a little of the glaze to drip down the sides. Squeeze the glaze onto the top of the cake to completely and evenly cover the surface

15.   Transfer the uncovered cake into the refrigerator for at least 1 hour to allow the cake layers to set properly. Cut and serve. Enjoy!