Step 1 Preheat oven to 175 °C/ 350 °F degrees. Butter sides and bottom of a 10-inch spring form pan, or multiple mini spring formed pans. Line the bottom(s) with a round cut-out of parchment or wax paper, then butter the paper. Set aside.
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Step 1 Preheat oven to 175 °C/ 350 °F degrees. Butter sides and bottom of a 10-inch spring form pan, or multiple mini spring formed pans. Line the bottom(s) with a round cut-out of parchment or wax paper, then butter the paper. Set aside.
Step 2 For the cake, melt the chocolates and butter together in a saucepan set over low heat, stirring to blend well. Add sugar and stir until sugar is JUST melted/blended. Set aside to cool (must get cool).
Step 3 Beat the egg whites with the salt until stiff. Gently fold the chocolate mixture into the yolks. Fold in one third of the egg whites (no more). Fold in remaining whites until no streaks of white remain.
Step 4 Pour batter into the prepared pan and bake large pan in the center of the oven for 35–45 minutes, or until a cake tester inserted in the center comes out clean. Keep an eye on the mini ones and place them in the oven two at a time or spaced well in a large oven rack. The cake will rise a great during baking and reduce in cooling, creating a dense rich cake.
Step 5 Cool cake in pan for at least 10 minutes, and then remove sides of the pan. Invert the cake onto a rack and remove the bottom, but do not remove the parchment.
Step 6Let cake cool completely; it will fall (reduce in height) considerably. Remove parchment before frosting.
Step 7Mix all frosting ingredients.
Note: Add 1 tablespoon coconut sugar or maple sugar for those with a sweet tooth. For a NO CARBOHYDRATE sweetener option: simply add 2-4 drops stevia glycerine and see if that does it for you. Add 1 drop at a time to taste!
Step 8Serve with fresh berries or complement it with a side of my coconut whipped cream. Enjoy!