Low-carb hazelnut chocolate cake

Ingredients for 1 servings:

• 340 g milk chocolate, sugar-free
• 250 ml whipped cream
• 100 g butter
• 1 pinch of vanilla
• 6 eggs, separated
• 90 g almond flour
• 170 g erythritol (sugar substitute) or xylitol, or other sweetener
• ¼ tsp Stevia
• 5 tbsp water, hot
• 1 pinch of salt
• 2 bottles of vanilla flavor
• 1 tsp guar gum
• Fat for the mold
• Almond flour for the mold
• 100 g hazelnuts, chopped
• ½ jar hazelnut nougat cream, sugar-free

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

for 16 pieces

First, prepare the cream, ideally a day in advance so it can cool slowly. To do this, bring the cream to a boil and then dissolve the chocolate in small pieces. Now stir in the butter in small pieces until you have a smooth cream. The cream needs to cool, ideally at room temperature, as it quickly becomes too solid in the refrigerator. For the sponge cake, preheat the oven to 160 degrees Celsius (fan). Grease a 26 cm round cake tin and sprinkle with almond flour. Separate the eggs. In the first bowl, beat 6 egg whites until stiff peaks form. In the second bowl, beat the egg yolks, sweetener, stevia, and flavoring until frothy. Stir in the almond flour, guar gum, salt, and hot water. Fold in the egg whites (don’t worry if a few egg white flakes are still visible; they will disappear during baking). Spread the batter evenly in the cake tin. Bake the cake for approx. 30 minutes at 160°C fan-assisted oven, or until a skewer inserted into the cake stand comes out clean. Allow the cake to cool completely. Cut the cake in half horizontally to create two cake layers. Return one layer to the springform pan. Spread 100g of the nougat cream on this layer. Whisk the chocolate cream slightly with a whisk to make the layer lighter and fluffier. Spread half of the cream on the nougat cream with a spatula, carefully place the second sponge layer on top, and press down lightly in the middle to create an even surface. Leave the cake in the fridge to set for at least 30 minutes. Then carefully remove the cake from the cake ring. Using a spatula, spread half of the remaining cream evenly all over the cake. Sprinkle the edges with the chopped hazelnuts and press them down lightly. Fill a piping bag with the remaining cream with an open star nozzle and decorate the center of the cake with roses. Makes 16 pieces.