Keto dessert. Flourless Chocolate Cake

So. You've been waiting for this. Yes, cakes are great. But low-carb cakes are space. A lot of fun, despite the fact that in one piece (1/8 of the cake, as in the picture) there will be only about 9 grams of carbohydrates when using 85% chocolate. If you take 70%, then there will be 12 grams of carbs, which is also quite good for a cake!
Moreover, it tastes and smells just like ... cake!

Ingredients

• 5 eggs
• 150 gr butter
• 200 g of chocolate not less than 70%
• 1 tsp vanillin
• A pinch of salt
• 250 gr mascarpone
• 250 gr cream 33%
• 2 tablespoons erythritol / xylitol
• Raspberry / blueberry to taste

Directions

1. Preheat oven to 180 degrees
2. Separate the whites from the yolks. Add a pinch of salt to the whites and begin to beat, incrementally, until the desired consistency - very stable peaks, 2-3 minutes will be enough, but it is better to beat even more, 4-5 minutes. The larger, the more fluffy and airy the dough will be. Also beat the yolks separately, after adding vanillin there.
3. Melt the chocolate in a separate bowl. You can use the microwave, just stir the mixture every 20 seconds, then the chocolate will melt evenly and will not burn. Finally add melted butter and stir until smooth. If the oil has not completely dissolved, you can also resort to the microwave and heat the mass a little until it is completely dissolved. After that, cool the mixture of butter and chocolate a little, to about 40 degrees (on your finger, a lukewarm mixture, not hot). And mix with the yolks. It is important to use cooled chocolate so that the yolk and white do not "cook" on contact with it.
4. In a mixture of yolks and chocolate with butter, gently stir in the whites with a spoon. First, put in a couple of tablespoons of protein and stir into the chocolate mass, moving from the bottom up. Then add half of the proteins to the mixture, stirring, and after that, adding the rest of the protein mass, stir until the white stripes disappear, that is, the dough should turn into a homogeneous chocolate mixture.
5. Take a baking sheet with high sides or a baking dish (whatever you want, it will be delicious anyway), cover with baking paper and pour the prepared mass into it. After - send to the preheated oven for 20 minutes.
6. Check your crust regularly. The baking time depends on the thickness of the crust - the thinner the faster. Check the readiness with a toothpick, as with a regular dough - dry after sticking into the dough means everything is ready.
7. Take out the cake and leave to cool in the form for about an hour.
8. While you can prepare the cream. The ratio of cream to mascarpone should be 1: 1. Whip very cold cream (the colder, the faster it whips), adding sweetener to it. Approximately 2-3 minutes to steady peaks.
9. Add the mascarpone to the cream and beat until smooth. The cream is ready.
10. If you are making a cake with a layer, as in the picture, then cut the cake lengthwise so that there are two of them.
11. On the cooled crust (s), apply a layer of cream of the required thickness (more precisely, the leftovers that you did not eat during cooking) and sprinkle with berries on top.
12. Let it brew for a couple of hours.