Ingredients:

Eggs – 5 pieces
Cocoa – 35 g + 10 g for the cream
Sweetener to taste
Butter 50 g
Sour cream 200 g
Method:

Preparation of the Cake:

In a bowl, vigorously beat 5 eggs until frothy. Add sweetener according to your taste.
Since the cake is made with sugar-free cocoa, it is advisable to use a little more sweetener to balance the bitter taste.
Add 35g of cocoa to the mixture and continue to beat at low speed until the mixture becomes thick.
Grease a baking tray with butter and pour in the mixture. Bake in a preheated oven at 180°C for about 15 minutes.
Impregnation with Warm Milk (Optional):

To make the cake juicier, you can prepare an impregnation with warm milk. Alternatively, the cake still turns out very tender.
Preparation of the Sour Cream Cream:

In a bowl, mix 50 g of softened butter with the sweetener.
Add 200 g of sour cream and 10 g of cocoa. Mix well until you obtain a smooth cream.
Assembly:

Once the cake is baked and cooled, cut into layers if desired.
Spread the sour cream mixture over the cake or between the layers, depending on your preference.
Serve:

Serve the cake with a touch of elegance and enjoy this delicious flourless dessert, also suitable for diabetics and low carb diets.
Enjoy your meal!

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