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INGREDIENTS:
Dough
5 grams of instant coffee powder (1 tablespoon)
60 ml of hot water (1/4 cup)
4 egg yolks
50 grams of sweetener (I used Erythritol with Stevia)
60 ml of coconut oil (1/4 cup) tea)
1 teaspoon vanilla extract
110 grams almond flour (3/4 cup + 3 tablespoons)
7 grams baking powder (1 dessert spoon)
1 pinch of salt
FOR THE MERINGUE
4 egg whites
1 teaspoon vinegar (I used apple cider vinegar, you can use lemon)
50 grams sweetener (I used Erythritol with Stevia)
1 pinch of salt
FOR THE FILLING (first topping)
25 grams sweetener (I used Erythritol with Stevia)
250 grams mascarpone (you can use cream cheese, ricotta cream or whipped cream without sugar with the 25 grams of sweetener)
100 ml heavy cream (or no grams of heavy cream)
1 teaspoon vanilla extract
FOR THE CHOCOLATE TOPPING
100 grams 70% cocoa chocolate
15 grams sweetener ( I used Erythritol with Stevia)
200 ml of cream
I made a filtered coffee with sweetener to moisten the cake
FORM
I used a square form measuring 21 cm wide by 5 cm high and greased with coconut oil
To find out how to do it, watch the video