Chocolate-bird cherry cake
6 servings
85 minutes
Chocolate-cherry cake is an exquisite combination of deeply rich chocolate flavor with subtle almond notes from cherry flour. This dessert, inspired by traditional European recipes, surprises with its unusual texture and noble aroma. The base consists of lentils and bananas, which give the cake tenderness and moisture, while cocoa complements the rich chocolate hue. A delicate cream made from cottage cheese, vanilla protein, and coconut flour makes the cake airy and adds a light sweetness. This cake not only delights in taste but also features healthy ingredients ideal for those mindful of their diet. It is recommended to let the dessert rest in the refrigerator for a while to enhance the aromas and make the texture even more tender. Decorate it to your liking and enjoy the delightful harmonious blend of flavors!
1
Boil the lentils until cooked. Blend them with the bananas.
- Green-brown lentils: 200 g
- Bananas: 215 g
2
Add cocoa powder, cherry flour, eggs, 17 g of sweetener, and mix. No need to beat the eggs.
- Cocoa powder: 20 g
- Bird cherry flour: 50 g
- Chicken egg: 2 pieces
- Sugar substitute: 17 g
3
Preheat the oven to 180°C. Place the dough in a baking pan lined with parchment paper. I used a 20 cm diameter pan. You can use a smaller size and cut the finished layer into more pieces for a taller cake. Bake for 45-50 minutes. Check readiness with a toothpick; it should come out dry.
4
Cool the finished cake completely and cut it into three parts. It turns out a bit moist, cuts quite well, and can also be cut into four parts.
5
For the cream, mix cottage cheese, protein, coconut flour (or ground coconut), 12 g of sweetener, and almond extract.
- Soft low-fat cottage cheese: 500 g
- Vanilla protein: 15 g
- Coconut flour: 10 g
- Almond extract: to taste
6
Spread the layers with cream, assemble the cake, and apply cream on top. Decorate as desired. It's ideal to let it sit in the fridge for a few hours. Over time, it becomes tastier.