NO BAKE (Except for Base) CHOCOLATE CAKE (Lingots au Chocolat) – Low Carb, Gluten Free, Sugar Free
I don’t know if this treat is actually famous in France or not. I just saw the concept on some Japanese websites and decided to make a low carb version.
It seems that Lingots au Chocolat means “Gold Ingots of Chocolate”. Yes, it’s really an ingot of chocolate. No bake chocolate is literally placed on top of chocolate brownie base. Although, when making, you actually place the base on top of the chocolate.
This is really a decadent chocolate cake that everybody will love.
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No Bake Chocolate Cake (Lingots au Chocolat) / Low Carb / Gluten Free / Sugar Free
- 2 oz Unsweetened Baking Chocolate, Chopped (56 g)
- 1/2 cup Heavy Cream (120 cc)
- 1/2 cup Almond Flour (50 g)
- 2 tbsp Unsweetened Cocoa Powder
- 2 tsp Stevia Powder
- A Pinch Sea Salt
- 2 Eggs
- 2 tsp Vanilla Extract
- 1 1/3 cups Heavy Cream (320 cc)
- 5 oz Unsalted Butter, Cubed (140 g)
- 7 oz Unsweetened Baking Chocolate, Finely Chopped (200 g)
- 1 tbsp Liquid Stevia
- 2 tsp Vanilla Extract
- 2 tbsp Rum (Omit if you want to go completely sugar free. Also, you can sub red wine.)
- 1 tsp Unsweetened Cocoa Powder
Brownie Base (Follow the YouTube video above)
Preheat the oven to 190 C / 375 F. Fold parchment paper to the size of the top of your loaf pan. (* I used an 8.5 x 3.6 inch (22 x 9 cm) pan, but an 8 x 4 inch (20 x 10 cm) pan also works.)
Heat the heavy cream in a saucepan over low heat. Bring to a simmer and turn off the heat.
Add the unsweetened chocolate. Stir until melted and smooth.
In a large bowl, add the almond flour, cocoa powder, stevia powder and salt. Whisk well. Add the chocolate mixture and mix well. Then, add the eggs and vanilla extract and mix well.
Place the folded parchment paper in a dish/pan that is a bit bigger than the folded lines. Pour the brownie mixture within the folded lines and level out. (It’s okay to go over the folded lines.)
Bake for about 15 minutes.
Remove from the oven and let cool completely. (Preferably refrigerate for a few hours after reaching the room temp for it to be hard so that it will be easier when placing it on top of the chocolate.)
When cooled, cut the edges so that it will fit into the top of the loaf pan.
Heat the heavy cream in a saucepan over low heat. Bring to a simmer and add the butter. Turn off the heat when the butter is half melted.
Add the unsweetened chocolate and liquid stevia. Leave a couple minutes. Then, stir slowly until melted and smooth.
Add the vanilla and rum and mix.
Pour the chocolate mixture into the prepared loaf pan lined with parchment paper. Smooth the surface.
Refrigerate for about 10 - 20 minutes, or until when the surface starts to solidify.
Remove from the fridge and place the brownie base onto the chocolate. Attach well.
Remove from the fridge. Invert on a cutting board and then carefully remove the parchment paper.
Dust with the cocoa powder.
To slice, let sit out at room temperature for about 30 minutes (or less when the room temp is hot) before slicing. Heat a knife under hot water and wipe off the excess water before each slice.
To serve, after removing your slices from the fridge, let sit out at room temperature for 10 - 30 minutes (depending on the room temp and your liking).
Keep refrigerated. To serve, after removing your slices from the fridge, let sit out at room temperature for 10 - 30 minutes (depending on the room temp and your liking).
Per Serving (1/12):
Calories 403 kcal, Protein 5.4 g, Total Fat 40.8 g, Total Carbohydrate 9.4 g, Dietary Fiber 4.1 g, Sugar 1.6 g
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