Halloween Bloody Cake

Recipe Tips: Bloody Cake

• Preparation time: 20 minutes
• Cooking time: 50 minutes
• Portion size: 1 Piece
• Number of servings: 12
• Cooking style: Mediterranean

Ingredients

• 150 g FoodSeries Sweet Potato Flour
• 100g BioSeries Ghee
• 100g FoodSeries Erythritol Powder
• 5 Eggs
• 125g Whole or Greek yoghurt
• 50g FoodSeries Cocoa Powder
• 30g EssentialSeries Beetroot Powder
• 7g Baking powder
• 80g FoodSeries Sugar-Free Dark Chocolate Bar
• #For the white covering:
• 200g Cream cheese
• 100g Greek yoghurt
• 45g BioSeries Organic Virgin Coconut Oil
• 50g FoodSeries Erythritol Powder
• #For the blood:
• A bowl of fresh or frozen strawberries
• 15g EssentialSeries Red Beetroot Powder
• A little water if you think there's not enough liquid
• A drizzle of FoodSeries Chocolate Syrup

How to make: Bloody Cake

1. First mix the dry ingredients (sweet potato flour, erythritol, cocoa, beetroot, baking powder).
2. Put the eggs in the food processor or a mixing container, then add the dry ingredients.
3. Then gradually add the melted butter to the food processor at minimum power while you blend.
4. Put in a mould. I used a silicone one about 20cm.
5. ut the chocolate inside, cut into small pieces.
6. Put in a 180º pre-heated oven for 15 minutes, then lower it to 150º for 30 minutes more.
7. Let the cake cool. Even overnight in the fridge.
8. For the cream, mix cream cheese, yoghurt, erythritol and add the liquid coconut oil.
9. Cut the cake in half and fill it with the cream.
10. Cover it with the same mixture.
11. To make the blood, simply blend the strawberries and the beetroot powder in your food processor and add a little water until it has the consistency you want. If your strawberries are frozen, I recommend you let them defrost beforehand.
12. Decorate, and your blood cake is ready.