Chocolate Baked Cake #1:
Ingredients
150 g / 5.2 oz butter, unsalted
100 g / 3.5 oz Lacta 38%
30 g / 1.0 oz almond powder
280 g / 9.8 oz maltitol
210 g / 7.3 oz egg white
60 g / 2.1 oz pastry flour
70 g / 2.4 oz pistachio, crushed
Preparation
Melt
butter and Lacta 38% in a bain-marie. Whip egg white with half of the
maltitol to soft peaks. Fold slowly under the mixture. Add almond
powder, maltitol, pastry flour and crushed pistachio.
Setting
Fill up in flexipan molds and bake in the preheated oven at 180°C/356°F.
Chocolate Baked Cake #2:
Ingredients
250 g / 8.7 oz butter, unsalted
250 g / 8.7 oz Supremo 62%
80 g / 2.8 oz egg yolks
80g / 2.8 oz maltitol
80 g / 2.8 oz egg white
80g / 2.8 oz maltitol
100 g / 3.5 oz pastry flour
Preparation
Melt
butter and Supremo 62% together. Whisk egg yolks with the maltitol
foamy and add to the chocolate mixture. Whip egg white and maltitol to
soft peaks and fold carefully under the mixture. Gradually fold in the
sieved pastry flour.
Setting
Fill
up in oval flexipan molds and bake in the preheated oven at 180°C/356°F
for about 25–30 minutes. After having lightly caramelized with
maltitol, place sliced and halved bananas on the pastry.
Decoration
Decorate with sugar free chocolate décor and dry vanilla sticks.
