Low-carb eggnog cake

Ingredients for 1 servings:

• 100 g dark chocolate shavings
• 5 eggs
• 80 g xylitol (sugar substitute)
• 80 g butter
• 200 g hazelnuts, ground
• 2 tsp baking powder
• 400 g cream
• 200 g mascarpone
• 3 sheets of gelatin
• 250 ml egg liqueur, sugar-free
• 150 g dark chocolate shavings

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

For 16 slices, preheat oven to 150°C (fan/convection oven). Grease the springform pan or spray with non-stick spray. Finely chop the chocolate. For the batter, separate the eggs. Beat the egg yolks with xylitol until frothy. Fold the butter, baking powder, chocolate shavings, and ground hazelnuts into the batter. Beat the egg whites until stiff peaks and fold into the batter. Spread the batter into the prepared 26cm springform pan and bake in the hot oven for 60 minutes. Remove from the pan and let cool. For the filling, whip the cream until stiff peaks and set aside. Soak the gelatine in cold water for 5 minutes, then squeeze out 2 leaves and heat together with 2 tablespoons of mascarpone until the gelatine has dissolved. Then mix the remaining mascarpone with the gelatine mixture and fold in the cream. Put 4 tablespoons of the cream into a piping bag and set aside. Spread the cream on the cold cake base and cover the edges with the cream. Decorate the cake all around with puffs of cream from the piping bag. Squeeze out the last sheet of gelatin and warm it slightly (in a microwave) until dissolved. Slowly stir in the eggnog and pour the eggnog mixture slowly into the center of the cake until evenly distributed. If desired, chill for 10 minutes and pour another layer of eggnog over the top. Then chill for another hour, then decorate the edges with the chocolate shavings and add a small pile of shavings to the center of the cake. 429 kcal per slice.