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Fluffy chocolate cake with raspberries

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This cake is really easy, quick to make and most importantly - extremely tasty. The raspberries give a slightly sour taste, which brings out the freshness and complements the chocolate base beautifully. And the fluffy egg whites melt in your mouth. The pastry base is versatile and can also be used for various pies, roulades, chopped nuts or just drizzled with chocolate.

INGREDIENTS (for a 26 cm diameter cake)

Sponge base:

5 eggs
100 g Torras dark chocolate with stevia or 100 g Torras dark chocolate drops
60 g Live & love defatted organic Coconut flour
3 tablespoons Live & love Erythritol with stevia
1 teaspoon of cream of tartar (baking powder)
vanilla
Rum (optional)
1-2 tbsp cream (if desired)

Fruit layer:

200 g fresh or defrosted raspberries (or mixed berries)

Egg white layer:

4 egg whites
3 tablespoons Live & love Erythritol with stevia
Almond flakes for decoration

METHOD

First, melt the dark chocolate over a water bath. Separate the egg yolks and egg whites for the sponge layer and whip the egg whites until soft and fluffy. Whisk the egg yolks separately with the erythritol with stevia and add the melted dark chocolate, the defatted coconut flour, the cream of tartar, vanilla and rum, if desired. If classic dark chocolate and plain erythritol are used instead of Torras dark chocolate and erythritol with stevia, the amount of sweetener should be adjusted or increased. If the chocolate mixture is very dry, add a tablespoon or two of cream. Then stir in the snow. Place the sponge cake mixture in a cake tin lined with baking paper. Bake at 160 degrees for about 15 minutes.

While the sponge cake is baking, make the whipped cream with 4 egg whites. Whisk them until stiff and firm and add the erythritol with stevia towards the end of the whisking. Prepare the raspberries or berries. If frozen raspberries are used, defrost or briefly cook them (just enough to soften them, they must not be mushy).

When the sponge cake is baked, place 200 g of raspberries or mixed berries on top and pour over the juice that has accumulated during defrosting. Using a piping bag (or a spoon), pipe the egg white mixture onto the raspberries. Almond flakes can be sprinkled on top. Place back in the oven at 170 degrees for about 10 minutes, or until it turnes lightly brown.

Enjoy!