Chocolate soufflé cake

Egg, Milk, Erythritol, 85% chocolate, Almond flour, Olive oil, Cocoa powder, Coconut flakes or flour, Lemon, Baking powder without starch, Baking soda, Coconut milk (unsweetened), 85% chocolate, Erythritol, Gelatin, Water

Let it stand: 20 min. Mix: 5 min. Whisk with a mixer: 5 min. Combine the dry ingredients: 5 min. Mix: 5 min. Bake in the oven: 30 min. Blend or grind: 5 min. Cooking: 5 min.

Preparation of the Biscuit

Melt the chocolate (30 g) together with the milk (60 g) and vegetable oil (15 g) in the microwave until completely homogeneous.

In a separate bowl, beat the eggs (2 pcs) with lemon juice (7 g) until light and fluffy, adding the sugar substitute (30 g) in the process. This will take about 2-5 minutes.

Mix all the dry ingredients:

• coconut flour (10 g);
• almond flour (20 g);
• cocoa powder (15 g);
• baking powder (3 g);
• soda (1 g).

Gradually incorporate the chocolate-milk mixture into this mixture and stir until a homogeneous consistency is achieved.

Combine the resulting mixture with the egg mixture, gently folding from the bottom up to retain airiness. Then transfer the batter to a 16 cm diameter mold, the bottom of which is lined with foil.

Bake in a preheated oven at a temperature of 160-170°C.

Baking time depends on your oven, but should be at least 30 minutes. The finished biscuit should spring back when pressed and have a dry skewer when checked.

Preparation of the Soufflé

Soak the gelatin (8 g) in cold water (48 g). Let it swell for 15-20 minutes.

Meanwhile, heat the coconut milk (350 g) and add dark chocolate with at least 85% cocoa (200 g), allowing it to melt slightly. Then use an immersion blender to create a homogeneous emulsion.

Melt the gelatin in a water bath or microwave, and add it along with the sweetener (15 g) to the chocolate mixture. Blend until all ingredients are fully combined.

Prepare the mold by wrapping it in plastic wrap and lining it with acetate film inside to achieve a smooth edge. Pour the soufflé into the prepared ring on top of the cooled biscuit and place it in the refrigerator for stabilization.