Belgian Chocolate Truffle Cake
3 tablespoon Plain Flour
2 large Eggs
0.5 cup Almond Flour
0.5 cup Unsweetened Cocoa Powder 1⁄2 cup
1 tablespoon Natvia
2 large Egg Whites
0.125 teaspoon Cream of Tartar
0.125 teaspoon Salt
2 tablespoon Melted Butter
14 sugar free Dark Chocolate
1.5 sticks Butter
0.25 cup Espresso
10 large Eggs, separated 1.5 cups
6 tablespoon Natvia
1 teaspoon Vanilla Extract
0.5 teaspoon Salt
2 cup Heavy Cream
12 sugar free Dark Chocolate
0.75 cup Heavy Cream
5 tablespoon Corn Syrup
2 tablespoon Butter
- Beat whole eggs in a large bowl at high speed for about 2-3minutes.
- Reduce speed to low then add cocoa powder, almond flour,and 1⁄2 cup Natvia and mix until combined.
- Fold in sifted flour.
- 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.
- Fold in the egg whites into the flour mixture gradually.
- Fold in the melted butter.
- Divide the batter evenly into a 12 hole mini cheesecake pan.
- Bake for 8 minutes at 170C.
- Set aside for at least 10 minutes to cool.
- Heat chocolate, butter, coffee and 1⁄4 cup water in a double boiler. Stir until melted. Set aside to cool.
- 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.
- Add the chocolate-coffee mixture and the vanilla and whisk until combined.
- Set the bowl over a bowl of ice water and whisk until cool.
- Beat egg whites and salt in a separate bowl until foamy. Add 6 tablespoons Natvia and beat to medium peaks.
- Fold into the chocolate mixture.
- Stir the chocolate, heavy cream, and corn syrup in a double boiler until melted.
- Pour chocolate filling into the cheesecake pans over the spongecakes.
- Chill for 1 hour or until filling is set.
- Run a knife around the pan edges to loosen and take the cake out.
- Set cakes on mini cake cardboard rounds.
- Spread chocolate shell over the top and sides of each cake.
- Chill for another hour before serving.