NO GUILT chocolate cake with raspberries

NO GUILT chocolate cake with raspberries

 

Ingredients :

 

Biscuit

6 medium-size eggs

150g of dark chocolate Kandit Pure Dark No Sugar Added with 84 % cocoa

250 g of fresh raspberries

50 g erythritol

1 teaspoon of baking soda

1 teaspoon of cinnamon

1 teaspoon of vanilla extract

 

 

Cream :

150 g of dark chocolate Kandit Pure Dark No Sugar Added with 84 % cocoa

500 g of Mascarpone

400 g sweet cream

50 g of erythritol

1 teaspoon of vanilla extract

10 g of beef gelatin

 

 

Preparation :

 

Preheat the oven at 180 °C. Melt the chocolate on steam and leave it to cool down. Mix the egg whites whit the pinch of salt into a soft peak form. Mix the egg yolk, add in vanilla extract and erythritol, mix all together well then add baking soda and cinnamon, quickly mix and then add melted chocolate, mix it in, and at the end slowly mix in the egg whites. Bake for 25 to 30 minutes, depending on the heat of the oven.

Melt the chocolate on steam and leave it to cool down. Beat in the mascarpone with sweet cream, add in erythritol and vanilla extract. Beef gelatin soaks with 5 to 6 tablespoons of water, leave it to swell up and slowly melt it on a stove. In melted gelatin add few teaspoons of mascarpone and sweet cream mixture, leave it to cool down. Once cooled add it to the rest of the mascarpone and sweet cream mixture, and at the and add melted chocolate.

Cooled down biscuit top with 2/3 of cream and spread evenly. On a cream layer, arrange the raspberries and then add the rest of the cream, and spread it evenly. Decorate by your wish.

 Perfect for diabetics.

Made by: Merdijana

IG : naturally_sweet_life

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