Of which 12.4 g sugars and 8.4 g saturated fat.
No-added-sugar version: 267 kcal and 1.2 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (almond) · Magnesium (almond) · Complete protein (egg)
Allergens egg, peanuts, tree nuts
Chocolate cake with peanut filling
Moist chocolate cake with a creamy peanut center.
Ingredients
- 1½ cups almond flour (144 g / 5 oz) — for the batter
- ½ cup 100% cocoa powder (60 g / 2 oz) — for the batter
- ½ cup white or brown sugar (100 g / 3½ oz) — for the batter; no added sugar: ⅔ cup erythritol (133 g)
- 1 tsp baking powder (4 g)
- 3 eggs (150 g / 5½ oz)
- ⅓ cup coconut oil (67 g / 2¼ oz)
- ¼ cup almond milk (60 g / 2 oz)
- ½ cup natural peanut butter (125 g / 4½ oz) — for the filling
- 1 tbsp powdered sugar (12 g) — for the filling; no added sugar: 2 tbsp powdered erythritol (16 g)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease a loaf pan well.
- In a small bowl, mix the peanut butter with the powdered sugar into a smooth paste. Set aside.
The full method (8 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Snacks & Sweets”. The English edition is coming soon.
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