Ingredients (make 12 pieces)
· 200g dark chocolate, chopped (I used Menier with 30g carbs per 100g chocolate)
· 50g chopped almonds (I used flaked almonds as you can see on the picture but it worked fine)
· 115g butter, cut into small pieces
· 6 eggs, separated
· Equivalent of 180 g sugar (I used 18g Splenda)
· 1 tsp. pure almond extract
· Almond flakes for decoration
Preparation
· Preheat oven to 180C and butter a 23 cm springform pan.
· Melt the chocolate and butter in a large bowl over simmering water. Stir in almonds and set aside to cool slightly.
· In a medium bowl using electric mixer whisk egg yolks and sweetener until mixture gets smooth and pale yellow. Slowly add the egg yolk mixture to melted chocolate and stir to combine. Stir in almond extract.
· In a large bowl using electric mixer whisk the egg whites until firm peaks form. Using spatula fold in ¼ of egg whites to the chocolate mixture. Gently fold in the remaining egg whites (it takes some time but do it gently)
· Pour the batter into the form and bake 20min. Cool slightly and decorate with almond flakes.
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