Gateau Marcel is a renowned French cake; here I have adapted the recipe and turned it into a keto extravaganza. To make the tiered cake in the photograph, I have mixed a triple batch of the ingredients. It is so luscious, chocolatey and creamy that nobody can guess it is keto-friendly.
It is best to let it stand out of the fridge for half an hour or so before serving, as it a fat bomb that solidifies when cold. It is also very freezer friendly; just let it thaw and it is as good as freshly made. If you are avoiding dairy, you may substitute the butter with flavourless coconut oil.
- 7 egg yolks
- 6 egg whites whipped to a stiff meringue
- 100 g granulated stevia-erythritol I use Sukrin Gold (but adjust the amount if you are using a more or less sweet chocolate, you can always add some liquid sweetener in the end)
- 150 g chocolate 85% cocoa minimum
- 150 g butter (or flavourless coconut oil if you are dairy free)
- 3 g salt
- 30 g strong espresso coffee (it enhances the flavour of the chocolate, it is not a prominent flavour)
- 1/2 vanilla bean or 2 tsp of vanilla extract
Preheat the oven to 180 C.
Melt the chocolate with the butter or coconut oil and set aside to cool.
Beat the egg whites to stiff meringue and place in the fridge until you need to use it.
Beat the egg yolks with the sweetener until the sweetener has melted and the egg yolks are fluffy, thick, creamy and triple in volume.
If the sweetener has not melted until this happens, continue beating until it does.
Add the coffee, the salt, and the vanilla to the mixture and beat again until combined.
When the chocolate mixture has reached room temperature, add it to the yolk mixture, still using the mixer, and then proceed to fold in the meringue gently, so as to preserve the air in the mixture.
Bake half of the mixture in a round baking tin with a removable ring, 25 cm in diameter with baking paper in the bottom. Place the remaining mixture in the fridge.
Bake for 10 to 15 minutes and let it cool so that you may remove it more easily from the baking paper.
When it has cooled, peel off the baking paper and place the cake back in the baking tin.
Add the remaining mixture on top of the sponge and place the whole cake in the fridge.
Let it set for a few hours so that the cocoa butter in the chocolate firms up the raw mixture. Serve with berries or a ganache sauce for extra chocolate deliciousness, because hey, you can never get too much.