A month and a half ago I had extensive blood work done. The diagnosis was:
. I said good bye to sugar and flour, as well as many fruits and vegetables that could worsen my condition.
This is my take on the recipe with substitutes and Mexican ingredient adaptablility:Melt the butter in a bowl over simmering water. Once the butter melts, whisk in the sugar substitute and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (softly so it won't be scrambled) Whisk in the coffee, cocoa , milk and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.
Transfer the cake mixture to a mixing bowl and set aside.
Preheat the oven to 375 degrees F.
Butter and Splenda (you use a tablespoon of splenda as a flour substitute) a 9-inch round cake pan.
In a separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks. Gently fold the whites into the chocolate mixture. Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes (but ckeck anyway when you get to 20 min).
Remove from the oven and allow to cool 30 minutes more. Flip cake over.
The husband loved it, that's a big plus. The texture and taste is brownie like, I haven't done this recipe beforehand when I could use all natural ingredients so I can't compare.