It’s an easy, delicious recipe you can make anytime!
You will need
250 gr dark chocolate 85% cocoa minimum – if you want to make your own chocolate with cocoa butter, unsweetened cocoa powder and erythritol, that’s even better
130gr granulated erythritol sweetener
6 eggs, whites whipped to meringue
150gr raw almonds, roasted and blended to flour
two shots of brandy
One shot espresso
½ teaspoon salt
How to make it
Preheat the oven. Put the chocolate, butter, vanilla, salt, brandy, espresso and sweetener to a small pot in low heat and melt until the sweetener dissolves. Then add the almonds, and the egg yolks one by one, whisking in well between the egg yolks. Fold in the egg white carefully. Bake for 20 minutes, more if you want it to be more dry. Let it cool before you cut. Also count its weight, so you know how much a slice weighs – it makes 10 services.
If you want, make a ganache to top it poking holes in the cake and adding it. To make it melt 110gr of the same dark chocolate, 60gr heavy cream (or cooconut cream if dairy free) and 10gr butter together until they are completely blended.
Each serving (without ganache) has 404 calories, with 6 gr of total carbs (and 2 gr fiber, so 4 gr total carbs – 8%), 11 gr protein (14%) and 25 gr fat (78%).