Physalis is the orange-yellow berries with a sweet, tangy and fresh taste – a bit like a mixture of pineapple and strawberries. It adds a tangy flavor to a sweet dessert and taste fantastic with dark chocolate. In this chocolate cake the physalis berries are accompanied with apricots and orange.
Chocolate cake with orange, apricots and physalis, low-carb and gluten free
6 organic eggs
4 tablespoons Tagatesse
1/2 cup (60 ml) milk
2 oz. (60 g) butter
4 tablespoons almond flour
4 tablespoons coconut flour
6 tablespoons sugar free cacao powder
2 teaspoons husk fiber
2 teaspoons baking powder
2 tablespoons sugar free orange marmalade
30 physalis berries
10 dried organic apricots, finely sliced
2 oz. stevia or tagatose sweetened dark chocolate
1 fl. oz. heavy cream
Lemon balm for decoration
Preheat the oven to 300° F (150° C).
Whisk the eggs and Tagatesse fluffy. Stir in milk and melted butter, almond flour, coconut flour and cacao powder. Sprinkle in the husk fiber while you stir, then add, and stir in the baking powder, orange marmalade half the apricots and half of the physalis berries.
Grease a 4×10-inch (10cm x 25cm) loaf pan. Pour in the cake batter and bake for 40-50 minutes.
Warm up the heavy cream and stir in the chocolate until it melts. Spread this on top of the cake when it has cooled. Decorate with the rest of the sliced apricots, physalis berries and leafs of lemon balm.
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