PAO MI JE ŠEĆER

INGREDIENTS:

• 5 eggs
• 70 g of almond flour
• 3 tablespoons of melted coconut oil
• 1x baking powder
• 1 teaspoon of vanilla extract
• 15 g of cocoa
• 4 tablespoons of powdered erythritol

• 300 g of hazelnuts
• 15 g of cocoa
• 55 g of powdered erythritol
• 1 tablespoon of melted coconut oil
• 1 teaspoon of vanilla extract

• 500 ml of whipping cream (from milk fat)
• 250 g of dark chocolate
• 2 tablespoons of rum
• 2 tablespoons of hazelnut spread
• 3 tablespoons of powdered erythritol

Preparation:

1. Separate the yolks from the whites. Mix the egg yolks and erythritol together. Add coconut oil and vanilla flavoring to the mixture, mix. Slowly add the dry ingredients. Mix the beaten egg whites slowly and add by hand into the mixture. Bake for 15 to 20 min at 160˚C.
2. Heat the oven to 190˚ C and spread the hazelnuts on a baking sheet. Bake them for 10 minutes. Wrap the warm hazelnuts in a cloth or transfer them to a container with a lid and shake them to remove the skin. Then transfer them to a blender and add coconut oil. Mix for about 5 minutes and slowly add cocoa, sweetener and vanilla. Mix everything together until we are satisfied with the texture.
3. Put chocolate and whipping cream in a saucepan and cook over low heat, stirring constantly. Stir until the chocolate is completely melted. Add erythritol, a little rum and hazelnut spread to the mixture. Mix everything together to combine and put it to cool. After an hour, the cream is ready to be applied.