Cakes with chocolate sponge and creamy souffle
Cream, eggs, and white chocolate provide protein, fat, and calcium, while gelatin helps create a firm souffle. Moist chocolate sponge is paired with an airy cream layer that sets as it chills. Cut the dessert after four hours in the refrigerator, when the layers hold a clean shape.
Mix 10% cream (150 g) with erythritol (20 g) and salt (1 g), then beat with a mixer. Add cocoa powder (30 g), almond flour (140 g), and starch-free baking powder (10 g), and mix into a smooth batter.
Line a baking tray with parchment, spread the batter into a 20 by 40 cm rectangle, and bake at 200 degrees C for 10 minutes. Cool the sponge completely and cut it into two 20 by 20 cm squares.
Beat 35% cream (300 g) with erythritol (20 g) and vanilla (1.5 g). Melt the sugar-free white chocolate (200 g) with 35% cream (60 g), stirring occasionally.
Cover the gelatin (10 g) with cold water (50 g) and leave it to bloom for 10 minutes. Warm it without boiling, pour it into the chocolate in a thin stream while beating, then combine with the whipped cream.
Place one sponge square in a 20 by 20 cm pan, cover with the souffle, and top with the second square. Refrigerate for 4 hours, then cut into 8 portions.
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