John Myers
Ingredients for 1 servings:
- 150 g almond(s), ground
- 3 eggs
- 50 ml water, approx.
- 15 g cocoa
- 1 pinch of baking powder or baking soda
- Cinnamon
- Xylitol (sugar substitute)
- 100 g xylitol (sugar substitute)
- 500 g cream cheese
- 4 tbsp milk, 3.5%
- 4 tbsp coffee, strong
- 6 sheets of gelatin
- 250 g cream, whipped until stiff
- 1 shot of Baileys Irish Cream, optional
- 12 mocha beans (chocolate decoration)
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 50 minutes
For the batter, mix the xylitol with the eggs until smooth. Stir in all the remaining ingredients except the water. Depending on the consistency, stir in the water (50-100 ml). Pour the batter into a springform pan and bake at 180 degrees Celsius for 20 minutes. Let the base cool completely and then place it in a cake ring. For the Creme, mix the Xucker with the cream cheese and 4 tablespoons of milk until smooth. Stir in 3-4 tablespoons of strong coffee. You can adjust the strength by tasting. Dissolve the gelatin and stir in. I used cold-soluble instant gelatin. Fold in the whipped cream. I also added a dash of Bailey’s, but that’s not LC, of course, as were the chocolate mocha beans for decoration—but you can always scrap those off before eating. Chill for at least 3-4 hours, preferably overnight.
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