Chocolate Tart

Ingredients for 4 servings:

• 4 large eggs
• 80 g butter, e.g. B. Pasture butter
• 100 g chocolate, 99%, from the health food store
• e.g. xylitol (sugar substitute)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

ketogenic, low-carb

Preheat the oven to 170°C. Place an ovenproof bowl filled with water on the floor. Cut the butter and chocolate into small pieces and melt gently in a bain-marie at low temperature. Stir regularly. Separate the eggs. Place the egg whites in a medium-sized bowl and beat with a hand mixer on high until stiff peaks form (overhead test). Beat the four egg yolks with xylitol until fluffy and creamy, then gently fold into the beaten egg whites using a tablespoon. Using a spatula, carefully stir the hot butter and chocolate mixture into the fluffy egg mixture. It should retain a light and fluffy consistency. Pour the mixture into a greased tart pan or spread it into a springform pan lined with baking paper. Place the pan on the middle oven rack. Bake for 20-25 minutes. Makes 4 large or 6 smaller portions. Serve the finished tart warm from the oven or as a cool, summery dessert. To do this, let it cool and store it in the refrigerator for a few hours. For all keto dieters: 1/4 tart (approx. 100g) contains 363 kcal. Total fat: 33.6g – of which total fat: 9.7g, carbohydrates: 1.9g (of which sugars: 442.4g), protein: 9.5g. You can also omit the xylitol. I’m not adding any sweeteners to food these days, as the taste makes me crave sweets again.