METHOD

1. Beat whole eggs in a large bowl at high speed for about 2-3minutes.
2. Reduce speed to low then add cocoa powder, almond flour,and 1⁄2 cup Natvia and mix until combined.
3. Fold in sifted flour.
4. Beat egg whites in a separate bowl at medium speed until foamy. Add cream of tartar and beat to soft peaks. Add 1 tbsp. Natvia and beat until stiff peaks form.
5. Fold in the egg whites into the flour mixture gradually.
6. Fold in the melted butter.
7. Divide the batter evenly into a 12 hole mini cheesecake pan.
8. Bake for 8 minutes at 170C.
9. Set aside for at least 10 minutes to cool.
10. Heat chocolate, butter, coffee and 1⁄4 cup water in a double boiler. Stir until melted. Set aside to cool.
11. Whisk the egg yolks, 1.5 cups Natvia and 2 tablespoons water in a separate bowl on top of the double boiler. Whisk until pale yellow.
12. Add the chocolate-coffee mixture and the vanilla and whisk until combined.
13. Set the bowl over a bowl of ice water and whisk until cool.
14. Beat egg whites and salt in a separate bowl until foamy. Add 6 tablespoons Natvia and beat to medium peaks.
15. Fold into the chocolate mixture.
16. Stir the chocolate, heavy cream, and corn syrup in a double boiler until melted.
17. Pour chocolate filling into the cheesecake pans over the spongecakes.
18. Chill for 1 hour or until filling is set.
19. Run a knife around the pan edges to loosen and take the cake out.
20. Set cakes on mini cake cardboard rounds.
21. Spread chocolate shell over the top and sides of each cake.
22. Chill for another hour before serving.