Recipe Cocoa Slice with Hazelnut Filling low-carb gluten-free
Cocoa Slices made of shortpastry and juicy hazelnut filling with a delicious chocolate icing. JUST 2g net carbs per piece!
Shortpastry
- 100 g Dr. Almond Cake Magic baking mix ((CLASSIC or PURE))
- 100 g Dr. Almond Almond Powder
- 200 g butter ((melted))
- 3 eggs medium
- 50 g Dr. Almond PREMIUM Cocoa powder
- some Dr. Almond Bamboo Fiber ((optional, for dusting))
Hazelnut filling
- 200 g Dr. Almond Hazelnut Filling Ready Mix
- 50 g butter ((melted))
- 150 ml milk
Chocolate icing
- 100 g Dr. Almond Chocolate Magic WHITE CREAM ((or other type of chocolate). )
- Mix well Cake Magic, Almond Powder, eggs and melted butter and refrigerate the batter for about 30 minutes.
- Stir Hazelnut Ready Mix with milk and melted butter and let stand for a short while.
- Roll the shortpastry dough on baking paper approx. to the size of the sheet, use some bamboo fibre for flouring, if it’s too sticky.
- Cut the dough in the middle with a knife and spread lower half of the rolled-out dough with the hazelnut filling.
- Then fold top half of the dough over the filling and press well down.
- Pre-cut into the desired number of slices with a sharp knife (we made 16 pieces). Slide the slices with the baking paper onto a baking tray.
- Cook in an oven preheated to 180° C (fan-assisted) for about 25 minutes or for 30 minutes using top and bottom heat.
- After cooling, cover with chocolate icing.
