Ingredients:
Chocolate Cake:
6 Eggs
Pinch of Salt
Tsp Vinegar or Lemon Juice
Tbsp sweetener, (Erythritol/Stevia mix), adjust to personal sweetness preference.
Tbsp Coconut Flour
Tbsp Almond Flour
3tbsp Cacao
Tsp Vanilla Essence
Coffee.
Mascarpone Cream:
250g Mascarpone
350g Sour Cream
1/2 Tbsp Erythritol/Stevia mix
Method:
For the cake:
Separate the yolks from the egg whites.
In a mixing bowl, add a pinch of salt and 1/2tsp lemon juice or vinegar to the egg white. Mix. Add 1/2tbsp sweetener. Mix until stiff.
In a separate bowl, combine the yolks with 1/2tbsp sweetener, 3tbsp cacao, tbsp coconut flour, tbsp almond flour, 1/2tsp baking powder and (optional) orange zest. Mix it.
In parts, fold the egg white mixture into the yolk mixture.
Pour the mixture onto a baking tray and spread evenly. I recommend using a silicone form. Line your tray with parchment paper if you do not have a silicone form.
Bake in a preheated oven @ 180°C for approximately 10 minutes till cake has set. Allow to cool.
For the Cream:
Combine the mascarpone and sour cream in a bowl. Add tsp vanilla essence and tbsp sweetener. Mix together.
To build the cake:
Baste the biscuit with the coffee. Spread the cream on the biscuit and layer. Enjoy with good coffee.
To see a video version of the recipe, see link below:
https://youtu.be/fvGLWOF-_Ys .
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Dining and Cooking