Chocolate Syr Cake
- 800g Skyr natural – non-drinking
- 3 large eggs
- 100g erythritol / 5-10 drops monk fruit (it is very sweet) or regular sugar
- 1 sachet – 40g vanilla pudding without sugar / GF
- 40g cocoa
- 100g raspberries or blackberries
- 100g blueberries or forest berries / can be frozen
- optional decoration: dark chocolate icing with coconut oil / coconut cream
INSTRUCTION:
Preheat the oven to 160 degrees with a fan.
In one bowl, place all the ingredients for the skyr mass (without the fruit) and mix everything together briefly at low speed, just until the mass becomes uniform.
Line the inside of a 10 x 30 cm loaf pan with baking paper. Pour the skyr mass into the prepared pan. Wash and dry 100 grams of fresh raspberries and 100 grams of fresh blueberries thoroughly, then spread evenly over the surface of the mixture. You can also use only raspberries or only blueberries, or use other small fruits. I recommend blackberries, forest blueberries, and black and red currants. Frozen fruit should always be thawed first, warmed to room temperature, and drained of excess water.
Do not bake the cake in a water bath or with the steam function in an oven preheated to 160 degrees. Bake the chocolate cake for a full hour. After turning off the oven, do not open the oven door for at least 10 minutes. Then open it for 30 minutes. After this time, open the oven and take it out. The cake may rise towards the end, but it will probably fall slightly during cooling.
Once cooled, place it in the refrigerator under a cover for at least four hours, preferably overnight. It achieves its ideal structure after cooling, but it is really very good while still slightly warm. It tastes very good topped with melted dark chocolate with a little coconut oil. On top, it is worth putting fresh fruit and possibly mint leaves.
Enyoj!!
