SUGAR-FREE MOCHA CHIFFON DRIP CAKE RECIPE

INGREDIENTS:

6 large egg white

1/4 tsp cream of tartar

1 tbsp. EQUAL GOLD

6 large egg yolk

2 tbsp. Coconut flour

4 tbsp. Almond flour

2 stick coffee

PROCEDURES:

1. Separate the egg white from egg yolk.

2. In a bowl, beat egg whites, cream of tartar and EQUAL GOLD until it forms stiff glossy peaks.

3. In another bowl, beat egg yolks using whisk or fork until smooth and light.

4. Pour gradually to the meringue mixture. Beat on low speed.

5. Add the sifted coconut flour, almond flour and coffee.

6. Do not overbeat.

7. Use cut and fold method.

8. Transfer mixture in 4 round 5” pan with parchment paper.

9. Preheat oven.

10. Bake 150c for 25 minutes. Insert a toothpick into the center. If it comes out clean, then it’s done. Let it cool completely.

SUGAR-FREE BUTTERCREAM FROSTING AND FILLING

INGREDIENTS:

1 whole softened unsalted butter

1 pack chilled all purpose cream

1 stick coffee

2 tbsp unsweetened cocoa

8 tbsp. EQUAL GOLD

PROCEDURE:

1. In a bowl, beat the softened unsalted butter on medium high speed for 5minutes or until it is light and creamy.

2. Add in the chilled all purpose cream. Beat on high speed.

3. Gradually add the EQUAL GOLD SWEETENER and beat until completely dissolved.

4. Divide the buttercream in two seperate bowl, (set aside the other one for filling and pipping)

5. Put the coffee and unsweetened cocoa in another butter cream.

6. Scrape down the bowl and beat again to make sure all the ingredients are incorporated.

SUGAR-FREE CHOCOLATE DRIP

INGREDIENTS:

40g dark chocolate or unsweetened chocolate bar (broken into pieces)

10g all purpose cream

1 tbsp EQUAL GOLD

PROCEDURES:

1. Place the chocolate, cream and EQUAL GOLD in a heatproof bowl. Heat in the microwave for 45seconds to 1 minute.

2. Stir slowly until fully combined.

3. Set aside to cool for about 10mins.