2 eggs, separated
2 tablespoons of xylitol or stevia
¼ cup ground almonds
2 teaspoons cocoa
pinch of salt
1/2 teaspoon of baking powder
1/2 teaspoon vanilla extract
1 tablespoon soft butter
sour cherries, fresh or frozen
What to say. Easy peasy chocolate cake for two. No gluten and no sugar. Just eggs, sweetener like stevia, cocoa, almond meal and vanilla. To that I added sour cherries, which together with chcocolate are a marriage made in heaven. I baked it in a cast iron pan, but ramekins, muffin tins, small cake pans, whichever vessel you choose will be perfect.
Split the eggs. Whip the whites until stiff. Put aside. In a small saucepan heat the butter until it gets lightly browned and smells like caramel. Whip the egg yolks with the sweetener until pale and tripled in volume. Add to the yolks the ground almonds, cocoa, vanilla, salt and baking powder. Mix thoroughly, scrapping down the batter from the sides of the bowl. Add the cooled butter. Finally, add gently the whipped egg whites, in three parts. Put the batter into the buttered pan. Insert the cherries (pips removed) evenly on top of the batter. Bake in preheated oven at 325F for about 15-20 minutes. Dust with powdered sugar before serving.
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