Ingredients
Instructions
Start by browning the butter in a saucepan over medium heat. It’ll take a few minutes before the butter starts browning. Avoid burning by removing the butter from the heat once it reaches a light, nutty colour.
Preheat your oven to 175°C. Line a springform pan or bread tin with baking paper.
Mix the browned butter, almond butter, Sukrin Gold, and eggs well together using an electric blender, until you reach a creamy, uniform consistency.
Stir in the espresso powder, baking powder, cocoa powder, gelatin powder, and salt until everything is well-mixed. Add the chopped chocolate.
Pour the mixture into your tin and bake at the bottom rack for 16-18 minutes. Cool the cake completely before slicing. Keep in an airtight container in the fridge. Can also be frozen.
This recipe is taken from the book Frøken Holm nr. 1
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 315 g |
| protein | 12 g |
| carbohydrates | 5 g |
| fat | 26 g |
| fiber | 6 g |