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1
Pre-heat the oven to 170C.
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2
Grease the molds well.
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3
Place the chocolate in a heatproof bowl and melt in a double boiler. Stir continuously until completely melted. Set aside.
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4
Alternatively, use a microwave and stir every 50 seconds until melted. Set aside.
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5
Beat the butter with the fructose or sugar until light and creamy.
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6
Add the egg yolks while continuing to beat.
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7
Add the melted chocolate, vanilla, potato starch, and ground almond. Mix well and set aside.
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8
Whisk the egg whites with the remaining fructose or sugar until firm.
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9
Gently fold in the egg whites into the mixture.
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10
Transfer to the molds and cook for 25-30 minutes (for the small molds) or 35-40 minutes (for the large mold), or until a toothpick inserted in the center comes out clean.
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11
Leave to cool before removing from the mold.
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12
Gently heat the jam and blend until smooth.
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13
Spread the jam over the cake and leave to cool.
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14
To prepare the topping, heat the water and the fructose or sugar until boiling and the sugar dissolves.
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15
Remove from the heat and add the chocolate. Stir until completely melted and the mixture is smooth and shiny.
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16
Leave to cool slightly and pour over the cake to cover completely. (Place on a rack over a large bowl to collect the chocolate and re-use it to cover any missed areas).
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17
Decorate with sugar pearls and serve with whipped cream.
