Flourless chocolate cake with chocolate yoghurt cream

Ingredients

• 300g dark chocolate, grated/chopped
• 15ml cornflour
  100g pecan nuts, chopped
• Extra white and dark chocolate, melted
  5 extra-large eggs, separated (for garnishing)
• 60ml Annique Rooibos Lifestyle Shake (chocolate flavour)
• Gooseberries and mint for garnishing
• 1ml cream of tartar
• 45ml sweetener, like Xylitol

Method

1. Preheat the oven to 160°C.
2. Butter a 23cm loose-bottom cake tin well.
3. Combine the chocolate and nuts. Place in the fridge.
4. Whisk the egg yolk and shake until light and thick.
5. Whisk the egg whites, cream of tartar and sweetener until stiff peaks form.
6. Sift the cornflour over the mixture and fold in.
7. Combine the nut mixture and the egg yolks mixture, fold in whipped egg whites and pour into prepared pan.
8. Bake for 40 to 45 minutes until done and the cake loosens from the sides.
9. Unmould and garnish with strips of dark and white chocolate.
10. Cut into slices and decorate with a gooseberry and mint.
11. Serve with the chocolate yogurt cream if desired.