LCHF Gateau Marcel

Pernille Bjerring

LCHF chocolate cake

OMG – I am just saying! I have said it before: I am (normally) not a big fan of LCHF baking – more than once I have thrown out the results of spending time and expensive ingredients on breads and cakes just to be laughed at and ridiculed by my family about my “inedible health treats”. And granted, it normally never tastes like the originals. Having said that, I made a LCHF Gateau Marcel for dessert last night. We had really good friends coming up from Virginia for dinner and I thought I’d try it one more time. I did not admit to it being a “health cake” (I might even have lied a little bit….) until everyone had tasted it – AND IT WAS AN INSTANT SUCCESS!

The inspiration for the recipe is from a Danish blog, Lonerosas.

The cake is very rich and satisfying – we were 7 people total and almost half of it is still left (but it won’t be come nighttime!)

LCHF Gateau Marcel

10-12 servings

200 g chocolate – I used one bar of Lindt 86% and one bar of Lindt 70%

200 g “sweetener”*

200 g butter (almost two sticks)

10 egg yolks from L eggs

6 egg whites from L eggs

Raw cacao powder for dusting

You can use pasteurized eggs or scold the eggs in boiling water before using, to minimize any risk.

*Sweetener in this context can be your preferred sweetener, the amount used will have to be the equivalent of 200 g of sugar. I used 100 g of coconut palm sugar – but only because I don’t have adverse reactions to coconut sugar – and 100 g of Sukrin Gold. Sukrin Gold has just been launched in the US – and it is a fantastic product! I ground all the sweetener in my coffee grinder before using, to make sure the cake wouldn’t have a crunchy texture.

Melt the chocolate, the sweetener and the butter in a bowl over at steaming pot of water. Whip the egg whites until stiff. Mix the egg yolk into the chocolate mixture, one at a time. Gently fold the stiff egg whites into the mixture. Line a springform with parchment paper or grease it with butter. Pour about 1/3 of the mixture into the form. Bake at 350 for 20 minutes. The cake is supposed to look like it is not fully baked – and it will collapse some while cooling. When it has cooled, add the remainder of the batter. Dust with raw cacao powder, cover and leave in fridge, preferably overnight. Enjoy!

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