Also in the diet, I would like to limit the sweet and salty purchased things, which I reach for when I don't have anything ready in the fridge 😉 . Desserts like this cake will be a regular feature on my spring menu, as I am really extremely sweet and mostly need a daily dose 😀 Are you in favor of going for today's dessert?
Ingredients:
Bottom layer: 200g ground hazelnuts 5 proteins 50g of natural calorie-free sweetener Sugarsweet 1: 2 or 100g of sugar a few drops of vanilla aroma approx. 0.5 dl of milk "Ice" layer 6 egg yolks 300-500g of dark chocolate (I used my favorite Cavalier chocolate with stevia) + the same amount of cream (the amount depends on the desired thickness of the cake, I used as much as 500ml because I wanted it to be higher) .. if you use very dark chocolate, add some more sweetener or sugar to keep the matter from getting too bitter up to 0.5 dl of water For sprinkling: hazelnuts, ground hazelnuts, pieces of chocolate, etc.
Process:
First, prepare the bottom layer by separating the eggs and beating the egg whites in the snow, then add them to the hazelnut and sweetener mixture. Bake in a cake pan at 175 degrees for about 20 minutes. Cool and moisten with milk. For the ice layer, melt the dark chocolate together with the yolks and water and mix well. Cool the mixture a bit and then add the cream, which you beat beforehand. Pour over the chilled biscuit and place in the fridge for at least 3 hours. At the end, pour the chocolate topping over the cake, which you prepare from 150g of chocolate, mix it with a little cream, sprinkle with hazelnuts and decorate. Cool and the cake is ready! As you've probably noticed, the cake is almost sugar-free (the amount of sugar depends on the chocolate you use). I recommend the darkest chocolate possible to get a really real chocolate flavor. Otherwise, I think the pictures speak for themselves.
