Goat cheese chocolate cheese cake




For the soil:

  • 100 grams of wholegrain buckwheat flour
  • 100 grams of brown teff flour or lupine flour or almond flour
  • 1 banana, nicely practiced
  • 35 grams of linseed, very, finely jacked in the mortar
  • 15 grams of sesame seeds, finely jacked in the mortar
  • 15 drops Greensweet liquid stevia chocolate
  • 40 ml water (if necessary, add more)

For the topping:


Preheat the oven to 185 degrees. Line a round shape (18-20 cm) with baking paper. Stir all the ingredients for the bottom in a bowl firmly. Pour the mass into the mold, and press firmly with the palms. Bake the bottom in the middle of the oven for 10 minutes. Meanwhile, stir in a pan the goat's cheese spread, Greensweet jam jelly crystal and water. Remove the bottom from the oven and pour the mass from the pan over it. Bake the cake in the oven, about 10-15 minutes, keep checking. Allow the cake to cool. Mix the cocoa powder with the icing sugar. Stir in small amounts of milk until a slightly liquid glaze is formed. Divide this with a spoon over the cake. Allow to cool well / harden further.


Source / photo: Monique van der Vloed

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