Chocolate and almond sponge cake

Preparation of the sponge cake

1. Preheat the oven to 200 ºC.
2. In a bowl, beat the 4 eggs with the chocolate-flavoured liquid stevia until the mixture is airy.
3. Add the olive oil and integrate.
4. In another bowl, mix the dry ingredients: almond flour, chocolate protein, cocoa powder, freeze-dried coffee, baking powder and salt.
5. Gradually add the dry ingredients to the egg mixture and stir until smooth.
6. Pour the batter into a rectangular baking tin lined with baking paper.
7. Bake 5 minutes at 200 ºC, then lower to 180 ºC and bake 6-8 minutes more until firm but fluffy.
8. Allow to cool completely before cutting.

Filling Preparation

1. In a saucepan over low heat, melt the cream cheese with the dark chocolate and decaffeinated coffee until smooth and homogeneous.
2. Leave to cool slightly.
3. Slice the sponge cake into 2 or 3 layers, fill it with this cream.

Preparation of Coverage

1. Mix the Greek coconut yoghurt with the melted dark chocolate until creamy.
2. Cover the surface of the cake evenly.

Optional: sprinkle some pure cocoa or finely ground coffee beans for decoration.