INGREDIENTS (for 1 mini pie)
For the bottom:
- 20g butter
- 30g almond flour
- 8g Steviala ery-bronze
- Pinch of salt
- Pinch of cinnamon or gingerbread spice mix
- 20g OKONO chocolate
- 1x springform pan (10 - 12cm)
For the filling:
- 80g mascarpone
- 70ml cream
- 1 tbsp erythritol
- Vanilla powder or flavoring
- 1 gelatin leaf (2 if you want a firmer cake)
- Red fruit (strawberries, blackberries, blueberries,...) and a little bit of chocolate sauce to finish
INSTRUCTIONS
- Start by making your bottom: mix 30g almond flour with 20g melted butter, 8g Steviala ery-bronze, a pinch of salt, and cinnamon or gingerbread spice mix.
- Put the mixture in a 10-12 cm springform pan (lined with baking paper). Press down well (possibly with your fingers).
- Place the springform in an oven at 180°C for 10 minutes. Every oven is different, so pay attention to the baking time so that your bottom does not burn!
- Break your chocolate into pieces and divide it over the bottom. Place in the oven for another 2 minutes (or until your chocolate has melted) and spread the chocolate so that your entire bottom is covered with a delicious layer of OKONO chocolate.
- Let your bottom cool completely.
- Meanwhile, make your filling. Soak 1 gelatine leaf (2 if you want a firmer cake) in a small bowl of cold water.
- Whip 70ml cream with 1 tbsp erythritol.
- Whisk 80g mascarpone and a pinch of vanilla flavoring and combine with the cream mixture.
- Now squeeze your gelatine leaf and dissolve it over a gentle heat with a splash of water. Keep stirring until the leaf is completely dissolved. Be careful not to let your water boil. Then mix the dissolved gelatin into your mixture.
- Once your pie crust has cooled completely, divide the filling over it. For a nice effect, place slices of strawberries against the side of your springform pan. Make sure your top is even and place it in the refrigerator for at least 6 hours.
- Finish with extra chocolate and some red fruit if desired. Bon appétit!
