How To Make

1. Preheat the oven: Set to 180°C (355°F). Line the bottom of a 6-inch (15 cm) round cake pan with parchment paper.

2. Whip the egg whites: In a clean bowl, beat the egg whites with a hand mixer until stiff peaks form.

3. Mix the yolk base: In a separate bowl, beat the egg yolks with erythritol until pale and fluffy.

4. Combine the batter: Add almond flour, desiccated coconut, melted butter, melted coconut oil, vanilla extract, baking powder, and yogurt to the yolk mixture. Mix until smooth.

5. Fold in egg whites: Gently fold the whipped egg whites into the batter using a spatula, being careful not to deflate them.

6. Bake the sponge: Pour the batter into the prepared pan and bake for 40–45 minutes, or until golden brown and set in the center.

7. Cool and slice: Let the cake cool completely. Then slice it horizontally into two even layers.

8. Make the filling: Melt butter and chocolate together in a saucepan over low heat. Set aside to cool slightly.

9. Finish the cream: In a large bowl, beat mascarpone, powdered sweetener, vanilla, and whipping cream. Slowly add the melted chocolate mixture and beat until smooth.

10. Soak the base: Lightly soak both cake layers with room-temperature espresso.

11. Layer the cake: Spread half of the filling over the bottom cake layer.

12. Frost and finish: Place the top layer over the filling and use the remaining cream to frost the entire cake.

13. Decorate: Top with chocolate chips, shaved dark chocolate, or your favorite decorations.