Ingredients:

250 gm of butter

12 cup sugar substitute

2 teaspoons of instant coffee

3 egg whites

1/3 cup fig jam without sugar

1/4 teaspoon vanilla

1 egg yolk

1/2 cup of liquid chocolate without sugar

1/3 cup skimmed milk

1/4 cup of flour

fruit to garnish

Directions:

1. Warm the oven at 180 C.

2. Using an electric beater, whisk the egg white in a deep bowl with 1/2 the amount of sugar substitute until it is somewhat fluffy and hard.

3. In another bowl, beat the butter with an electric beater with the remaining amount of sugar substitute until fluffy like cream.

4. Then add egg yolks, vanilla, jam and coffee concentrate while continuing to whisk. Sift the flour and add to the butter mixture, then add the milk while continuing to whip. Then add the chocolate to the butter and flour mixture and stir lightly with a wooden spoon until the ingredients are homogeneous.

5. Add half of the egg white mixture to the butter and flour mixture with the chocolate and mix lightly (in a circular motion) until the ingredients overlap.

6. Stir the mixture with the remaining egg white, stirring gently and in one direction, so as to preserve the air. Then pour the cake mixture into the prepared tray.

7. Bake in the oven for 45 minutes or until the cake is done. The cake is turned onto a metal grid and left to cool, then decorated with strings of liquid chocolate (without sugar). Place the chocolate cake in a serving dish, and serve with fresh fruit to taste.

Bon Appetit!