Rich chocolate cake with barley flour, raspberries, and strawberries

This cake is a true culinary delight, skillfully combining the intense taste of natural chocolate with the freshness of forest fruits. The use of EkoSem whole grain barley flour, stone-ground, makes the cake layers exceptionally nutritious and gives them a light nutty aroma. Balanced with xylitol and a light milk cream, this cake is the ideal choice for those seeking a healthier yet uncompromisingly delicious dessert.

Ingredients:

For the cake layers:

• 120 grams of EkoSem whole grain barley flour

• 200 grams natural chocolate (70% cocoa)

• 8 eggs and 6 tablespoons xylitol

• 100 grams olive oil and 2 teaspoons baking powder

• 50 grams fresh walnuts

For the cream and syrup:

• 1000 grams yogurt (8% fat) and 100 grams xylitol

• 400 grams raspberry and strawberry jam (mixed or separate)

• 50 ml Baileys and 50 ml warm water (for syrupping)

For the glaze and decoration:

• 60 grams natural chocolate and 20 ml cooking cream

• Fresh raspberries

Instructions:

1. Preparing the cake layers: Beat the eggs with xylitol until fluffy. Gradually add the sifted barley flour, baking powder, and olive oil. Finally, while stirring continuously, add the chocolate melted over a double boiler.

2. Baking: Pour the mixture into a baking pan (26 cm) greased with olive oil and sprinkled with flour (or covered with parchment paper). Sprinkle finely crushed and toasted walnuts on top. Bake at 175–180°C for about 35–40 minutes. After cooling completely, cut the cake layer into three equal parts.

3. Cream and assembly: Mix the yogurt with xylitol. Syrup the first cake layer with the Baileys and water mixture. Spread a layer of jam and a layer of milk cream alternately. Repeat with the second cake layer.

4. Finishing: Place the third cake layer, cover the entire cake (including the sides) with the remaining cream, and refrigerate for 5–6 hours.

5. Glaze: Pour the glaze made from melted chocolate and cream over the chilled cake. Decorate with fresh raspberries and return to the refrigerator until the chocolate sets.

Tip: Take the cake out 10 minutes before serving to allow the flavors to develop.

Enjoy your meal!