Preparation method
- Place the chocolate callets in a microwave-safe bowl and microwave in 20-second intervals, stirring between each, until fully melted.
- In a large mixing bowl, combine the heavy whipping cream, (clarified) butter, vanilla extract, finely chopped almonds, melted chocolate, and Zùsto sugar substitute.
- Use a hand mixer on low speed to blend the ingredients until fully combined, then increase the speed to achieve a smooth, creamy texture.
- Line a +/-22cm springform pan with parchment paper and pour in the chocolate mixture. Smooth the surface evenly with the back of a spoon.
- Refrigerate for at least 2 hours, or until the cake is firm and set.
- Once set, remove from the pan and cut into 6 equal slices. For an extra touch, sprinkle with additional finely chopped almonds before serving. Enjoy your no-bake chocolate delight!
