Keto chocolate-hazelnut charlotte

Ingredients

for 5 servings

• Heavy cream300 g (10.6 oz)
• Cream cheese (Philadelphia style)150 g (5.3 oz)
• Unsweetened cocoa20 g (0.7 oz)
• Crushed hazelnuts20 g (0.7 oz)
• Toasted20 g (0.7 oz)
• Erythritol45 g (1.6 oz)
• Eggs100 g (3.5 oz)

Directions

1. Preheat the oven to 170 °C (338 °F). Separate the whites from the yolks; beat the whites to stiff peaks. Mix the yolks with half the erythritol and half the cocoa, then fold in the whites gently.
2. Spread this batter on a lined baking sheet and bake the sponge for 10 minutes at 170 °C (338 °F); leave to cool.
3. Cut the sponge into strips and line a charlotte mold with them (base and sides).
4. Whip the well-chilled heavy cream with the remaining erythritol, then gently fold in the cream cheese and the remaining cocoa.
5. Fill the mold with the chocolate mousse, alternating with the crushed toasted hazelnuts.
6. Chill for at least 4 hours, unmould carefully and scatter over hazelnuts before serving.