Keto Choco-Nut Fudge Cake 

Method

• Place the ground almonds, 25 grams of cocoa powder, baking powder and 20g of the chopped (and toasted) nuts into a bowl.
• Make a well in the centre; add the eggs, sunflower oil and almond milk.
• Beat well with an electric hand mixer until smooth.
• Pour the mixture into a lined, oven-proof tin and smooth the top.
• Bake in a preheated oven for about 15 minutes – 160°C (Fan) / 180°C / 350°F / Gas Mark 4 until a skewer inserted into the centre comes out clean.
• Remove from the oven and prick the top all over with a fork. Leave to cool for 10 minutes.
• Spoon Three Kings ‘Zero’ Salted Caramel Syrup evenly over the surface of the cake. Set aside.
• Meanwhile, make the frosting; place the silken tofu in a bowl with the double cream, cocoa powder and 30ml Three Kings Maple Flavoured Sauce and whip until smooth with an electric hand mixer.
• Turn the cake out onto a board, so the base is facing upwards. Cut in half width-ways.
  
• Spread half the frosting evenly onto one half of the cake surface, and sandwich with the other so top of the cake (shiny surface is facing upwards).
• Spread the remaining frosting on-top of the cake and sprinkle with 20g chopped (and toasted nuts) and drizzle with more Three Kings Maple Flavoured Sauce to taste.
• Serve in slices with whipped cream if desired.
• Store in the fridge for up to 3 days.
  
  
  
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  Equipment
• 26cm x 19cm x 2cm deep, oven-proof rectangular baking tin (lined with baking paper), electric hand mixer.