1h(2hours for setting)
Servings: 8 or more
Add gelatin to boiling water and stir well to ensure all the gelatin is dissolved. Put it on the side to cool down.
Separate the eggs and add the whites to an electric mixer. Beat whites until they form soft peaks.
In separate bowl mix yolks, baking powder, 8tsp of splenda and cocoa powder. Make sure there are no lumps.
When the yolks, cocoa powder and splenda is mixed, gently fold in the beaten egg whites.
Pour the mixture to silicone cake mould and put to preheated oven (220C, 425F, gas mark 7) for 10-15 mins.
Whilst the cake is baking mix fromage frais, quark, vanilla extract, splenda in a bowl. When the gelatine mixture cools down add it to the mixture. It might look a bit runny but don't worry it will set in the fridge later on.
Take cake out of the oven (use toothpick to make sure that is thoroughly baked and take it out of the mould to cool down. When cooled down cut it in half horizontally.
Poor the mixture on one half of the cake a put the other one on top. I have done this using the cake mould which I used for baking.
Put in the fridge for few hours to let it set.
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