ingredients |
|
| 250 g | butter, soft |
| 250 g | My Sweet Bio-Erythritol |
| 1 | vanilla pod, the pulp |
| 250 g | flour |
| 1 package | baking powder |
| 4 | eggs |
| 1 tablespoon | cocoa powder |
| 1 teaspoon | cinnamon |
| 200 g | chocolate drops |
| 1/8 l | red wine |
how it's done:
Beat the soft butter, the My Sweet organic erythritol and the pulp of the vanilla pod together with the egg yolks until foamy. Then beat the egg whites with a pinch of salt until stiff and set aside. Mix the baking powder, cinnamon, and cocoa with the flour, sieve slowly into the creamy mixture and mix well. Add the red wine and the chocolate drops. Finally, gradually fold the egg whites into the mixture. Pour the finished dough into a greased dish and bake at about 160°C (convection oven) for approx. 50 minutes.
Hint: When your cake has cooled down, you can top it with My Sweet organic erythritol powder or optionally with one of our handmade chocolates without added sugar.
