I made the cake mixture into one big cake and 8 little cup cakes. I’m going to freeze the big one and serve it up for a dinner part with whipped cream and cointreau and rasberries on top
I’m going to have the little cup cakes for tea time!
These are really good and incredibly simple.
200g (2 bars) lindt 70% chocolate
200g salted butter
0.75 tablespoons of water or strong coffee
75g sukin brown sugar substitute (no after taste!). If you’re in America use Swerve
120g sukin granulated sugar substitute (no after taste!). If you’re in America use Swerve
64g Green and Blacks Cocoa (which is a type of dutch cocoa
Melt the butter and chocolate in a microwave stirring every 20s. Should take about 2-3 minutes.
Whip the sugar and egg yolks with a hand processor till the volume increases and add the water or coffee. Stir in the warm chocolate mixture which helps slightly cook the egg yolks
Whip the egg whites till peaks and fold into the chocolate mixture
Put the mixture in a line/greased cake tin and/or some big or mini cup cake or muffin cases. Bake on 200 for 30-45 min till the mixture is cooked in the middle. Don’t over cook. I took the little cases out after about 25 in and the big one out after about 3o-35 min.
Leave to cool before adding any whipped cream or before freezing.