Sugar Free Black Forest Cake
User Reviews
5
Sugar Free Black Forest Cake
Description
The Sugar Free Black Forest Cake is built around a moist chocolate sponge made from coconut flour, cacao powder, and powdered sweetener, incorporating heavy cream and a medium egg for richness and structure. Optional sugar-free chocolate chips enhance texture and chocolate depth. Baking at moderate heat ensures the sponge remains soft without over-firming as it cools. The Amarena sauce is a simmered blend of cherries, raspberries, and sweetener, thickened by reduction and optionally chia seeds for texture. This sauce adds tartness and fruit brightness to the dessert.
Whipped cream frosting, lightly sweetened and flavored with vanilla, crowns the cake, adding airy sweetness to balance the dense chocolate and tangy berry layers. The cake slices horizontally before assembly to layer the components. This cake serves two and keeps refrigerated for up to three days. It can be made ahead by preparing the sponge and filling separately. The sponge also freezes well up to three months, allowing for convenient storage.
Additionally, the sponge can be microwaved in ramekins for a rapid alternative. The Amarena sauce can be multiplied to create extra low-carb jam. Overall, the cake offers a thoughtful balance of chocolate, berry, and cream textures and flavors within a sugar-free framework.
Ingredients
Chocolate Sponge
- 1 ½ tablespoon coconut flour
- ½ teaspoon baking powder
- 2 tablespoon cacao powder
- 2 tablespoon powdered sweetener
- 1 egg medium
- 5 tablespoon heavy cream (double cream)
- ¼ teaspoon vanilla extract
- 2 tablespoon chocolate chips optional, sugar free
Amanera Sauce
- ¼ cup / 35g Cherry pitted (I used 6 frozen cherries
- 4 raspberry 20g
- 1 teaspoon water
- 1 tablespoon powdered sweetener
- pinch chia seeds optional, ground
Whipped cream frosting
- ½ cup / 120ml heavy cream
- 1 tablespoon powdered sweetener optional
- ⅓ teaspoon vanilla extract optional
Optional
- 1 dark chocolate grated 3g, square
- Cherry fresh
Instructions
Chocolate Sponge
- Preheat the oven to 180C / 350F electric or 160C / 320F fan assisted.
- In a bowl, combine the dry ingredients - coconut flour, baking powder, cacao powder and sweetener. Make sure there are no lumps.
- Add the wet ingredients - egg, cream and vanilla extract. Mix well.
- Stir in the optional chocolate chips and let the batter rest for a minute.
- Bake in a well-greased ramekin for 20 minutes or until you can insert and remove a skewer without crumbs sticking. Do not over bake as it will firm up as it cools.
Amarena Sauce
- Add all the ingredients to a non stick saucepan. Simmer for about 3 minutes or until all liquid has evaporated and the sauce has thickened, pressing the berries + cherries with back of spatula. Optional: stir in a pinch of ground chia seeds. Allow to cool and thicken.
Whipped cream
- In a separate bowl, blend the double cream, optional sweetener and vanilla until firm but not super stiff.
Assembly
- Slice the cake in half horizontally. Spread the base with amarena sauce and top with a layer of cream. Add the top of the cake and pipe on the rest of the cream. Top with optional grated chocolate and a fresh cherry.
Notes
- The cake has about 6 grams net carbs per serving and makes two servings.
- Refrigerate leftovers for up to 3 days to maintain flavor and texture.
- Prepare the sponge and filling up to 2 days ahead to save time on serving day.
- The sponge cake freezes well separately for up to 3 months, allowing make-ahead flexibility.
- You can microwave the sponge in ramekins as a quicker baking alternative; adjust time based on your microwave's wattage.
- Multiply the Amarena sauce recipe to have extra low-carb berry jam for other uses, such as breakfast toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Total Carbohydrates | 10.5g | 4% |
| Protein | 6.8g | 14% |
| Fat | 45.6g | 70% |
| Saturated Fat | 28.3g | 142% |
| Fiber | 3.9g | 16% |
| Sugar | 5.2g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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