Preparations time: 4-5 hourse
Backing: 30 Minuten on 374°F (top and bottom heat)
Ingredients for the cake:
- 4 eggs (at room temperature)
- 100g corn sugar (alternatively glucose)
- 9g stevia
- vanilla aroma
- 80g flour
- 20g starch flour
- 3 EL baking cocoa
- 25g molten butter (not too warm)
- 3 teaspoons baking powder
Ingredients for the filling:
- 400ml milk
- 2 instant chocolate puddings
- 80g corn sugar (alternatively glucose)
- 5g stevia
- 250g butter at room temperature
- 25g white Schokolade (fructose free)
- 25g chocolate (fructose free)
Preparations:
Put the eggs, sugar, stevia, some vanilla aroma and a bit of salt into a large bowl and mix it for 20 minutes. The mixture should now have three times its original mass and should be cream-colored.
Mix the flour, starch and baking powder together and spread it over the creamy mass through a fine sieve. Carefully mix it in and add the cooled molten butter. Mix it in as well and put the dough into a round springform pan with a 16cm diameter.
Bake the cake for 30 minutes at 190 °C. Be careful not to open the oven for the first 20 minutes or else your cake might crash.
If you can poke the cake with a stick without any remains on the stick, take it out of the oven and let it cool down.
While the cake is cooling down you can prepare the filling.
Prepare the pudding according to the instructions on the packing, but use the amounts given above. Cover the pudding with saran wrap while it is cooling down to avoid the formation of skin.
Break the chocolate into bits and mix it into the cooled down pudding together with the butter. If you’re using a hand mixer, the butter cream should become very fluffy.
The cake should now have cooled down as well and can be cut into three even layers. To Stack the layers put a 2cm layer of butter cream onto the bottom layer, put the middle layer on top and repeat the process for the top layer.
Now let everything cool for at least three hours.
If you want to, you can also cover the cake with a ganache made from a mixture of fructose free regular and black chocolate (with a 1:1 rate) or – if you have enough left, with the remaining butter cream.
