1. Preparing the Coconut Cream (approx. 10 minutes + cooling time)
In a small saucepan, whisk together the flour and dry erythritol.
Add a little milk to dissolve, then pour in the rest.
Cook over medium heat, stirring constantly, until thickened. This should take 5 to 7 minutes.
Once completely cooled (approx. 30 minutes), stir in the coconut flour and Greek yogurt. Mix until smooth and thick.
2. Preparing the Biscuit Base (5 minutes)
Brew some cold coffee (or use your morning coffee from your Italian coffee maker).
Sweeten if desired and quickly dip the biscuits in the coffee: one at a time, just a light dip.
Arrange them in a compact layer in the bottom of a small cake pan.
3. Assembling the Cake (5 minutes + resting time)
Pour the cream over the biscuits.
Smooth the surface with a spatula.
Cover with plastic wrap and refrigerate for at least 1 hour to allow the dough to firm up.
4. Preparing the chocolate topping (5 minutes):
Heat the milk (without boiling), remove from the heat, and add the chopped chocolate.
Stir until you have a smooth, glossy ganache.
Pour it over the cooled cream and smooth it out. If desired, sprinkle with a little coconut flour.
5. Refrigerate for 3 hours… but it’s worth it.
Cover and refrigerate for at least another 3 hours (preferably 4 hours).
Once firm, cut into squares and serve chilled.
I’m on a strict diet but I’m allowed this dessert, it only has 190 kcal: I make it in the evening, leave it in the fridge and it’s even better the next day!
