Low-Carb Black Forest Chocolate Cake

Step 1Start by making the Low-Carb Amarenata - follow these instructions.

Step 2Depending on your palate, you may not need to use any sweeteners in the Amarenata. In this batch I skipped the arrowroot to keep the Amarenata syrup runny. Once ready, set aside (it will take about 30 minutes to cook).

Step 3While your Amarenata is cooking, prepare the chocolate brownie cake base. Preheat the oven to 160 °C/ 320 °F. Place a bowl over a pot of water and bring to boil. Keep on low heat and make sure the water doesn't touch the bowl (or use a double boiler). Place the dark chocolate into the bowl and let it melt gently.

Step 4When melted, take off the heat. Add the butter cut into pieces and let it melt while stirring.

Step 5In another bowl, combine the almond flour, coconut flour, whey protein powder, cocoa powder, cream of tartar, baking soda and salt.

Step 6In a third bowl, use a hand mixer or a hand whisk to mix the eggs, Erythritol, yogurt and vanilla extract.

Step 7To the same bowl, add the melted dark chocolate and process until smooth and creamy.

Step 8Add the dry ingredients and process until well combined.

Step 9Place the brownie batter into a lined spring form. I used one spring form and one same sized baking dish (18 cm/ 7 inch in diameter each) and pour about two thirds of the batter in the spring form (this will be cut in half) and the remaining third in the lined baking dish.

Step 10Bake for 30-40 minutes, or until set and a wooden skewer inserted in the cake comes out clean. Time to bake depends on the thickness (the smaller sponge will take less time to bake).

Step 11When done, remove from the oven and let it cool down completely before cutting and assembling the cake. Once cooled, use a large sharp knife to cut the thicker cake base widthwise in half.

Step 12In order for the Amarenata to get absorbed by the cake, use a wooden skewer to poke a few holes in the crispy top parts of the cake.

Step 13To make the filling, in a bowl, beat the cream and mascarpone. Optionally, add sweetener to taste. I skipped sweetener in mine.

Step 14Start assembling the cake (note: you have 3 chocolate cake layers, and you will need to divide the amarenata in 3 parts and the cream in 3 parts). Place the first cake layer, cut side up, on a cake tray. Spread about 2 tablespoons of the Amarenata syrup (without cherry pieces) on top and let it soak in. Add about a third of the mascarpone-cream topping.

Step 15Top with about a third of the Amarenata.

Step 16Add the second cake layer, cut side down and repeat the process: top with about 2 tablespoons of the Amarenata syrup, a third of the cream and a third of the Amarenata.

Step 17Top with the third and last cake layer. Add the remaining Amarenata and let the syrup soak in.

Step 18Spread the mascarpone-cream layer on top. Optionally, decorate with fresh cherries and refrigerate for at least 2 hours to set before slicing.

Step 19Slice and serve!

Step 20The cake can be stored in the fridge for up to 5 days.