Triple Chocolate Cake

Cream cheese, Cream 10%, Almond flour, Cream 35%, Egg, Sugar-free white chocolate, Erythritol, Butter, Sugar-free milk chocolate, Sugar-free dark chocolate, Water, Starch-free baking powder, Gelatin, Vanilla, Table salt

Whisk with a mixer: 10 min. Bake in the oven: 30 min. Heat on the stove: 3 min. Chill in the refrigerator: 3 h. Whisk with a mixer: 10 min. Chill in the refrigerator: 8 h. Mix: 5 min. Slice: 5 min. Heat on the stove: 5 min. Freeze: 3 h. Mix: 30 min. Mix: 3 h. Cool down: 5 min. To boil: 5 min.

Whip eggs with erythritol (75 g), salt and vanilla. Heat cream with butter, mix with almond flour and baking powder, combine with eggs and bake a 18 cm sponge for 30 minutes. Cool and cut into three layers.

For each mousse, melt milk or dark chocolate with cream. Bloom gelatin in cold water for 5 minutes, warm without boiling, and mix in. Whip the cream, combine, and freeze both mousses for 3 hours.

Make the white chocolate cream, assemble the layers in a ring, and refrigerate overnight.

Key ingredients: almond flour (100 g), eggs (150 g), cream (100 g), and butter (50 g).