Ingredients
75 g Dark Chocolate (I used 86 %)
75 g Sukrin (artificial sweetner)
75 g Butter
75 g Egg Yolk
75 g Egg Whites
10 g Pistacionuts
75 g Dark Chocolate (I used 86 %)
75 g Sukrin (artificial sweetner)
75 g Butter
75 g Egg Yolk
75 g Egg Whites
10 g Pistacionuts
METHOD
Cake
Preheat oven: 180 degres
1: Whip the egg whites, until they are fluffy and firm
2: Chocolate, butter and Sukrin are melted in a bowl either in the microwave or a over heated water in a pot
3: When the chocolate, butter and sugar are melted, you mix in the Egg yolk
4: Lastly you carefully add the egg whites, and then give it a good stir.
5: Now you are ready to fill a form with the mixture. Take some backing paper and give it a bit of butter, so the cake wont stick. Add the mixture, and place in oven for 20 min.
6: Place in fridge for a few hours and then you are ready to cut it and plate.
Note: The cake might take a funny form, but don’t worry it will be normal when it cools off.
Strawberry sauce
100 g Strawberries
30 g sukrin gold
1: Cook the strawberries in a pot on low heat.
2: Add the sukrin. Let this boil and for a good 20 min. When sauce thickens its done.
Cake
Preheat oven: 180 degres
1: Whip the egg whites, until they are fluffy and firm
2: Chocolate, butter and Sukrin are melted in a bowl either in the microwave or a over heated water in a pot
3: When the chocolate, butter and sugar are melted, you mix in the Egg yolk
4: Lastly you carefully add the egg whites, and then give it a good stir.
5: Now you are ready to fill a form with the mixture. Take some backing paper and give it a bit of butter, so the cake wont stick. Add the mixture, and place in oven for 20 min.
6: Place in fridge for a few hours and then you are ready to cut it and plate.
Note: The cake might take a funny form, but don’t worry it will be normal when it cools off.
Strawberry sauce
100 g Strawberries
30 g sukrin gold
1: Cook the strawberries in a pot on low heat.
2: Add the sukrin. Let this boil and for a good 20 min. When sauce thickens its done.