The Whisper of Nutria – A Keto German Snack

Allergens

Nuts (Hazelnuts), Eggs

Ingredients

• 200 g dark chocolate (90% cocoa)
• 1 cup hazelnuts, toasted and skinned
• 2 tbsp unsalted butter
• 2 tbsp coconut oil
• 3 large eggs, separated
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• A pinch of ground cinnamon

Instructions

1. Melt the chocolate in a double boiler or in a microwave safe bowl at 30 second intervals until smooth. Set aside to cool slightly.
2. In a food processor, finely chop half of the hazelnuts and keep the other half for garnishing.
3. In a large mixing bowl, whisk together egg yolks, melted chocolate, butter, coconut oil, salt, vanilla extract, and ground cinnamon until well combined.
4. In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture.
5. Stir in the finely chopped hazelnuts and pour the batter into a buttered and parchment lined 8 inch springform pan.
6. Bake at 325°F (160°C) for 25 30 minutes, or until the center is set. Let it cool completely in the pan on a wire rack.
7. Before serving, garnish with whole hazelnuts and dust with powdered erythritol or a keto friendly sweetener of choice.

Chef’s Insight

The secret to achieving a smooth and fudge-like texture lies in slowly melting the chocolate and thoroughly incorporating it into the batter.

Notes

For the perfect keto indulgence, enjoy this dessert in moderation.