Coffee Cake with Coffee Mousse and Chocolate Glaze

Cream 35% fat, Cream cheese, Almond flour, Water, Erythritol, Egg yolk, Butter, 10% fat cream, Sugar-free milk chocolate, Cocoa powder, Gelatin, Chocolate 99%, Coffee, Baking powder without starch, Vanilla

Bake in the oven: 13 min. Let it stand: 5 min. Whisk with a mixer: 10 min. Chill in the refrigerator: 3 h. Chill in the refrigerator: 1 h.

Rub the egg yolks (54 g) with erythritol (37,5 g). Add melted butter (50 g), almond flour (100 g), cocoa (10 g), coffee (5 g), and starch-free baking powder (2 g), then mix into a smooth batter. The total amount of erythritol for this recipe is 75 g.

Spread the batter in an 18 cm pan and bake at 180°C for 13 minutes. Cool the base.

Cover gelatin (10 g) with water (50 g) and leave it to bloom for 5 minutes. Whip 35% cream (200 g) with cream cheese (150 g), vanilla (1 g), and erythritol (37,5 g). Warm the bloomed gelatin until dissolved, mix it with a little cream, then combine with the remaining mixture.

Spread the coffee mousse over the base and chill for 3 hours. For the glaze, warm 10% cream (50 g), add sugar-free milk chocolate (50 g) and 99% dark chocolate (10 g), and stir. Cover the cake and chill for another hour.