Ingredients
Cake
- 120 grams chopped unsweetened dark chocolate.
- 2 Teaspoons coffee granules
- 6 eggs whites and yolks separated.
- 40 grams erythritol sweetener or sweetener of your choice
- 2 Tablespoon erythritol sweetener
- 60 grams walnuts chopped.
- 50ml hot water
Rose Water Cream
- 2 cups double cream or coconut cream
- 1 Tablespoon swerve icing sugar
- 1 tablespoon rose water.
Method
- Preheat oven to 180 degrees Celsius. Grease flat baking tray with baking parchment, then set aside.
- Place the yolks in a bowl and whisk at medium speed, gradually add sugar until the mixture is thick, lighter in colour and trebled in size.
- Add chopped chocolate in a heatproof pan bowl over a pan of boiling water. Place coffee in 50ml hot water to dissolve, add dissolved coffee to chocolate and stir gently, prevent it from getting hard by not stirring too much or vigorously.
- Once the chocolate melts turn off heat and add egg yolk mix slowly and fold mix together.
- In a bowl, add egg whites and whisk until twin peaks form, then gently fold into chocolate mix. Scrape mixture into baking tray, spread evenly and bake for 20 minutes. Make sure the middle of the cake is fully cooked by using a skewer or toothpick in the centre of the cake if it comes out clean it is fully baked, remove from oven to cool completely.
- Caramelize walnuts by adding water and 2 tablespoon sweeteners in a pan stir until walnuts are golden brown and sugar is melted completely. Place in a flat parchment and spread out to avoid it from sticking together.
- Make rose water cream by whisking all ingredients until it thickens and form soft peaks, set aside in fridge to cool until ready to assemble cake.
- Turn cooled cake over on a chopping board, remove from tin and paper. Trim edges evenly, cut cake into six long slices, spread rose water cream over layer and sprinkle walnuts, place another layer and repeat with cram and walnuts place final layer and spread cream and walnuts. Repeat process with remaining three layers.
- The cake is beast eaten on the same day it is made, any leftovers can be stored in the fling wrapped in cling film for two days, remove from fridge for at least 30 minutes before serving.
- Cut in smaller layers to make 8 slices.
Nutritional Information:
Calories: 1812; Fat: 159.7 g; Protein: 65.1 g; Carbs: 25 g.
Per Slice serves 8
Calories: 226; Fat: 19.9 g; Protein: 8.1 g; Carbs; 3.1 g.
