Chocolate sponge cake
A source of protein and healthy fats, this cake has a low glycemic index thanks to erythritol, making it suitable for diabetics. The chocolate flavor and creamy texture create a gourmet treat, perfect for desserts on a keto diet.
To prepare the cake layer, you will need the following ingredients:
- eggs (6 pcs.) – carefully separate the whites from the yolks;
- cocoa powder (50 g) – sift it;
- sugar substitute (50 g);
- vanilla extract (1 tsp) or vanillin to taste.
Beat the egg yolks with the sugar substitute. The beating process should take about 5-10 minutes.
Add the sifted cocoa and vanillin or vanilla extract, and mix thoroughly until smooth.
In a separate bowl, beat the egg whites until peaks form. Then gently combine the whites with the yolk mixture, trying to preserve the volume.
Pour the prepared batter into a mold lined with parchment paper.
A mold with a diameter of 15 to 20 cm is best suited.
If you wish, you can divide the batter into two parts and bake the layers separately to avoid cutting the finished sponge.
Place the sponge in an oven preheated to 180 °C.
The baking time is 20-30 minutes, depending on your oven’s characteristics and the size of the mold.
Check the readiness of the batter by piercing it with a wooden stick.
After baking, let the layers cool slightly before removing them from the mold.
A great cream for the cake would be a cottage cheese-butter cream, the recipe for which you can find below.
Spread cream on each layer in the amount you like, and place the cake in the refrigerator for 2 hours to stabilize.
The finished cake can be decorated with cocoa powder or chocolate shavings.
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