- 6 eggs
- 100 g of dark chocolate with at least 70% cocoa, melted over a double boiler
- 10 tablespoons ground rolled oats
- 1 tablespoon stevia or 1 small banana (as a natural sweetener for the cake)
Separate the egg whites from the yolks and beat until stiff. Add the egg yolks, stevia or banana to the melted and slightly cooled chocolate, mix together. While mixing, add the rolled oats flour. After everything has been carefully mixed, add the stiff egg whites. Pour the mixture into a long silicone case or muffin cases and bake for 30 minutes at 180°C.