Almond Black Forest Bar

Instructions

1. Preheat the oven to 180°C (356°F). Grease and line two cake molds.
2. In a mixing bowl, combine the eggs, buckwheat flour, erythritol, milk, cocoa powder, and baking powder. Mix until well combined.
3. Divide the mixture evenly between the prepared cake molds.
4. Bake in the preheated oven for about 12 minutes or until a toothpick inserted into the center comes out clean. Alternatively, microwave each cake mold for 6-7 minutes.
5. Once baked, remove the cakes from the molds and let them cool completely on a wire rack.
6. While the cakes are cooling, prepare the "syrup" by mixing a teaspoon of cocoa powder into a glass of hot milk. Set aside.
7. In a separate mixing bowl, whip the cold whipping cream until it reaches a semi-consistent texture. Add cocoa powder and sweetener to taste if desired. Set aside.
8. For the topping, melt the dark chocolate and mix it with chopped almonds and coconut oil.
9. Once the cakes are cooled, slice each horizontally and trim the top irregular part.
10. Place one sponge layer in a cake mold, then drizzle the prepared "syrup" over it.
11. Spread a layer of whipped cream on top of the sponge layer.
12. Repeat the process with the remaining sponge layers and whipped cream, finishing with a sponge layer on top.
13. Chill the assembled cake in the refrigerator for a few hours, preferably overnight.
14. Once chilled, cover the cake with the chocolate-almond topping.
15. Return the cake to the refrigerator for a short while until the topping sets.
16. Once set, slice and serve. Enjoy your Almond Black Forest Bar!