Beat the egg yolks with salt, citric acid and sweetener using an electric mixer at medium speed. Melt the coconut oil and start adding it to the egg yolks.
Mix psyllium and baking soda with 300ml (1,5 cup) of warm water and set it aside for 5 minutes. Now add this to the egg yolks mixture slowly. Keep mixing. Add organic raw cacao and dark cacao powder.
You can play with your flavourings here. I opted for vanilla and natural rum extract, Ceylon cinnamon and nutmeg. Ad these now.
Start mixing at slightly higher speed and add one by one spoon of almond flour. If your cake batter is not thick enough, add 2 tbsp of coconut flour.
Grease a bundt cake, (or your favourite cake mould) with some coconut oil and sprinkle some coconut flour to cover the bottom and the sides. Pour in the batter and bake at 160ºC (320ºF) for 45 minutes. After that turn the oven off and leave the cake in the oven for another 15 minutes.
In the meantime start preparing the icing. Beat the quail eggs and egg yolks with powdered stevia or monk fruit blend sweetener. Add sea salt and citric acid. Start pouring melted coconut oil as if you were making a mayonnaise. Slowly, bit by bit and beat at a high speed. Now add raw cacao powder and keep beating.
In another bowl, beat softened butter for at least 15 minutes to get a nice creamy consistency. Start adding the eggs and cocoa mixture. As you are adding it, the icing will start thickening. Be patient, beat long and ideally use a standing mixer so you can take care of the cake. When you are satisfied with the thickness of the icing, place it in the refrigerator.
When you remove the cake from the oven, you need to let it cool down totally. Then flip it out of the cake mould and cut it in the half horizontally. If the cake is cold to touch, it's ready for filling.
Fill the cake with the icing and then cover it from all sides using a wide knife. You can dip the knife in hot water for a smoother finish. Decorate your cake with the rest of the icing with the piping bag or injection and use your favourite Keto friendly additives. I used organic cacao nibs and almond flakes.
Keep the cake in the refrigerator, but before serving let it sit at room temperature for at least 20 minutes.