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BAM Cake converter 
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Ingredients:
- 100 g BAM dark chocolate without added sugar
- 3 large eggs, separated into yolks and whites
- 80 g BAM coconut oil
- spoonful of honey (optional)
- 1 teaspoon BAM vanilla paste
- 75 g wholemeal flour (or almond flour for gluten-free version)
- 1/2 teaspoon baking powder
- 20g butter
- BAM FIT Academy Apricot jam without added sugar
- 200 ml sweet cream (or coconut cream for a vegan version)
- Dark chocolate for decoration
Instructions:
1
Preheat the oven to 180°C. Melt the chocolate and butter in a water bath or in the microwave. In a large bowl, whisk the egg yolks with the erythritol and vanilla essence until the mixture is light and creamy. Gently stir in the melted chocolate mixture.
2
In another bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture. Stir in the sifted flour with the baking powder. Pour the mixture into the baking tray and bake for about 25-30 minutes. Once baked, leave to cool completely.
1
Cut the sponge cake into cubes or use a glass to cut out circles to fit your glasses. Place a layer of sponge cake in the bottom of each jar. Add a layer of BAM FIT Academy apricot jam on top of the sponge cake. Repeat the layers until you have filled your jars. Finish with a top layer of whipped cream. Add dark chocolate chunks or grated chocolate on top.
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