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Ingredients
3 Hershey’s Zero Sugar Pastry Bar, 100 g
1 cup of butter
1 tablespoon light vanilla
1 cup almond, ground
4 egg yolks
1 tablespoon sweetener, sucralose
4 egg whites
1 tablespoon sweetener, sucralose
enough of Cocoa Hershey’s, to decorate
enough Hershey’s Zero Sugar Dark Chocolate Chips, to decorate
enough strawberry, to decorate
enough blueberry, to decorate
Preparation
On a board, chop the Hershey’s Zero Sugar Pastry Bar chocolate into small pieces.
Transfer the chopped Hershey’s Zero Sugar Pastry Bar chocolate to a bowl, add the butter and melt everything over a bain-marie for approximately 3 minutes. Remove from the heat and add the ground almonds and vanilla to the chocolate.
Separately, beat the egg yolks with the sweetener for 5 minutes until they double in size, are well aerated and the color becomes clear. Booking.
In the same way, beat the egg whites with sweetener until they double in size and are perfectly aerated.
Add the beaten egg yolks to the chocolate and mix in an enveloping way; Likewise, add the whites and mix in an enveloping way until all the ingredients are perfectly incorporated.
Transfer the mixture to a greased cake mold with a diameter of 25 cm and fill up to ¾ high. Bake the flourless chocolate cake at 350°F for 60 minutes. Remember that it should form a cracked crust on the outside and it should be slightly moist on the inside.
Once the flourless chocolate cake is ready, let cool, unmold and sprinkle with Hershey’s Cocoa and Hershey’s Zero Sugar Dark Chocolate Chips to decorate.
