PAO MI JE ŠEĆER

INGREDIENTS:

• 4 eggs
• 2 tablespoon of coconut flour
• 4 tablespoons of almond flour
• 2x baking powder
• 4 tablespoons of erythrol
• 120 g of butter
• 12 g of dark chocolate
• a pinch of salt

• 400 g of mascarpone cheese
• 350 ml of whipped cream
• 50 g of powdered erythritol
• 200 g of milk chocolate (with stevia)

• 64 g of peanut butter
• 2 tablespoons of powdered erythrol
• 1 teaspoon of vanilla extract
• 2 tablespoons of coconut oil

• 200 ml of whipped cream
• 100 g of dark chocolate

Preparation:

1. Melt the chocolate and butter in a steamer and let it cool. Weigh the dry ingredients and mix them. Separate the yolks from the whites and mix the yolks together with the erythrol. Add the lukewarm chocolate and butter mixture to the egg yolk and erythrol mixture and mix everything together. Then add the dry ingredients and mix everything together. At the end, gently and by hand mix the egg whites into the existing mixture. Bake for 15 min at 180˚C.
2. Whip the cream and melt the chocolate. Mix mascarpone and erythritol (mix well with a mixer). Add the cooled chocolate to the cheese. When everything is well mixed, gradually add the whipped cream and mix by hand.
3. Put peanut butter, powdered erythritol, coconut oil and vanilla in a saucepan and melt over low heat.
4. Put the whipped cream and chocolate in a saucepan and melt everything together over low heat. Make sure that the mixture does not boil. Wait for the mixture to cool a little and put it in the fridge for 30-45 minutes. Mix the cooled mixture for a few minutes.

–