Chocolate cake (low carb)

Name: Chocolate cake (low carb)
Cook time: 1 h 30 min
Total time: 2 h
Yield: 12
Ingredients: 3 Protein (Gr. M); 3 Eggs (Gr. M); 2 TABLESPOONS Sugar; 100 g Sugar; 200 g Whipped cream; 250 g Dark chocolate (max. 65 % cocoa content); 125 ml Milk; 1 Organic Lemon; 50 g + something Baking cocoa; baking paper; 7-10 Tbsp Gold leaf

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

Without flour and butter: Delicate chocolate cake meets airy mousse au chocolat - the grandiose development for the dessert took almost 50 years for grandma's original recipe

COOK TIME
90 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

3 Protein (Gr. M)
3 Eggs (Gr. M)
2 TABLESPOONS Sugar
100 g Sugar
200 g Whipped cream
250 g Dark chocolate (max. 65 % cocoa content)
125 ml Milk
1 Organic Lemon
50 g + something Baking cocoa
baking paper
7-10 Tbsp Gold leaf

Directions

1
Preheat oven (electric cooker: 140 °C/circulating air: 120 °C/gas: see manufacturer). Line a springform pan (26 cm Ø) with baking paper. Beat the egg whites until stiff and add 2 tbsp. sugar. Whip cream until stiff. Eggs and 100 g sugar
2
Chopping chocolate. Heat milk with lemon peel in a pot and remove from the heat. Melt chocolate in it while stirring. Stir in 50 g cocoa * stir the chocolate mixture into the egg-sugar cream by the spoonful. First fold cream, then beaten egg white in 2 portions into the chocolate cream. Fill into the mould and smooth it down. Bake in a hot oven for about 1 hour.
3
Open the oven door a little and let the chocolate cake cool down for about 30 minutes. Take out and let it cool down. Keep cake cold until serving. Dust with a little cocoa and decorate with gold leaf as desired.