How to make
Separate the whites and yolks. Beat the egg whites, until a white mixture is obtained and set it aside.
First, beat the egg yolks with the sweetener and vanilla well. Then add the flour and beat again. Mix the egg whites with the other mixture and mix with a spatula.
Place baking paper on a baking pan. Mine is 11x12″ (28 x 31 cm). Spread the paper with a little butter. Spread the mixture evenly.
Bake in a preheated oven at 360°F (180°C) for 10-12 minutes.
Remove the baked cake layer and syrup it with cold milk or sweetened water. Leave it cool.
Make the cream for the cake. First, beat the cream. Then add the mascarpone, sweetener, vanilla and cocoa.
Beat again. Melt the chocolate drops in a water bath, then add them to the cream and beat for the last time.
Cut the cake layer into 6 pieces. Smear each piece with the cream and start twisting it.
Finally, spread the chocolate cake on the sides and on top.
A lot of cream is obtained, so a little of it will remain.
Decorate the keto cake to your liking. I melted another 1.1 oz (30 g) of chocolate drops with 0.5 oz (15 g) of butter and spread that on top. Finally, I sprinkled sliced almonds on the twisted keto chocolate cake.
