Brownie cake

Servings6 Serving

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

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

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.

Melt the chocolate in a hot water bath.

Grind the coconut flakes into a powder.

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

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

Bake at 180 degrees ~ 40-50min.

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

Nutrition Facts

Finished product weight 900

Servings 0

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

Brownie cake

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