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Sheri’s brekkie cake

I made this cake for my friend‘s Sheri sweet breakfast contest.

It’s a quick and easy preparation but needs to rest for at least an hour before serving.



• 2 tbsp butter

• 2 tbsp sweetener

• 100 g almond flour

• 25 g milled flaxseed

• 1 tbsp unsweetened cocoa


• 125 g dark chocolate

• 250 g whipping cream 

• 250 g mascarpone

• 2 tbsp sweetener

• 1 tsp vanilla extract


• Preheat the oven at 180°C

• Melt 2 tbsp of butter and stir it with 2 tbsp sweetener and 100 grams of almond flour and 20 g milled flaxseed. Align the dough on a parchment paper in a baking tin and bake for about 10 - 15 minutes.

• Remove the base from the oven and leave to cool down

• Melt 125 g of chocolate in the microwave and leave it to cool of a bit, while you prepare the cream. Using your mixer, mix together 250 g whipping cream with 2 tbsp of sweetener just until it starts to get firm. Add mascarpone, vanilla and melted chocolate and mix until everything is combined.

• Spoon the cream over the base, smooth the top and refrigerate for at least 1 hour before serving.

Enjoy ❤️


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