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Brownie cake

Aromatic, soft and chocolate cake is very suitable for the holidays!

Brownie cake
Servings6 Serving
Category, DifficultyEasy
Ingredients
 350 g Pumpkin puree
 4 Eggs
 150 g Sugar-free chocolate RED
 60 g Erythritol
 40 g Coconut crumbs
 40 g Strong coffee
 Almond essence
 For decoration: 25g black sugar-free chocolate + milk, raspberries
1

Prepare pumpkin puree. Peel, cut into pieces and place in the oven, covering the dish with foil. Bake for ~ 45 minutes at 180 degrees. Cool.

2

Melt the chocolate in a hot water bath.

3

Grind the coconut flakes into a powder.

4

Put all the ingredients in a blender and blend into a homogeneous mass.

5

Put in shape. If there is no silicone mold, apply baking paper or smear the mold with oil,

6

Bake at 180 degrees ~ 40-50min.

7

Check: by inserting a stick in the middle. If it is dry - the cake is ready.

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Nutrition Facts

Finished product weight 900

Servings 6


1 serving contains
Calories 216.67
% Daily Value *
Total Fat 16.33g26%
Total Carbohydrate 12.78g5%
Protein 9.35g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Meringue cake with nuts and milk vanilla cream

Meringue cake with nuts and milk vanilla cream

I had a good reason to conjure up a new, delicious cake and this cake surpasses all my previous ones. Fantastic delicious! It's worth a little work and then enjoy something so delicious! In addition, with such friendly calories.

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