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BAM Cake converter 
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Ingredients:
- 100g BAM dark chocolate
- 3 eggs
- 2 tablespoons brown sugar
- 2 tablespoons BAM cocoa
- 1 teaspoon cinnamon
- forest fruits
- 1 tablespoon amaretto
- 2 tablespoons coffee
Instructions:
1
Melt the chocolate over a water bath and stir until it is nicely smooth and silky. Remove from the water bath and allow the chocolate to cool slightly. However, it should still be quite runny. While the chocolate is cooling, separate the egg yolks and egg whites. Whisk the egg yolks with the sugar for at least 5 minutes on the highest speed until a thick and fluffy cream forms. Whip the egg whites with a pinch of sugar until stiff.
2
Add a spoonful of strong brewed coffee to the slightly cooled chocolate, and stir in the egg yolks with a spatula. Gently stir until the egg yolks and chocolate are completely combined.
3
And the last and most important step: fold the egg whites very slowly into the chocolate with a spatula. Stir, lifting the mixture from the bottom up to incorporate as much air as possible into the chocolate and to make the mousse smooth and light. Pour the mousse into small containers and refrigerate for at least 6 hours. Before serving, sprinkle dark cocoa on top and garnish with fruit or whipped cream.
Gluten free
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