View source for Molotof 2-Ingredient Cake

<br>The Portuguese Pudim Molotof is a super easy dessert recipe! It’s a 2-ingredient cake (only 2 ingredients including the fluffy cloud cake and the caramel topping) without sugar, keto, low-calorie, high-protein and low-carb! This 2-ingredient cloud cake has the best macros you can imagine! Without the sugar from the original Portuguese dessert recipe, this [https://www.wordreference.com/definition/pudim%20molotof pudim molotof] cake has nearly 30 grams of protein and only 1.6 net carbs… 129 calories for the whole recipe! Finally a keto dessert that’s so low-calorie that you don’t need to stop at one slice. Feel free to go to town on this one! Can you believe you just need 2 ingredients for this cloud caramel cake? Sure, you’ll need water for the water bath. And you might need some butter to grease the pan if you, like me, have a hard time coating the mold with the sugar-free caramel before it hardens. But still, the cake itself only needs sweetener and egg whites!<br><br><br><br>Being mostly made of egg whites, this is a high-protein dessert recipe. But don’t worry, the yolks won’t go to waste. You can use them in my recipe for Pudim Abade de Priscos, a pork and wine Portuguese flan that’s to die for! The pudim molotof is baked in water bath, so you’ll need 2 pans. 2. A tube/bundt style pan (with a hole in the middle) to ensure the cloud cake bakes evenly. I also recommend using a standing mixer for beating the egg whites if you have one, but any electric mixer will do. Start by making the caramel with allulose sweetener, which will line the pan and become the molotof cake topping. Step 1. Add the allulose to a saucepan, or directly inside the tube pan as I did here (only if using an electric stove). Melt the allulose on medium-low heat and let it simmer until it turns golden brown.<br><br><br><br>You don’t need to stir it as it’s a small quantity, but you should encourage the sweetener to move around the pan by gently tilting it around / side-to-side. Step 2. If melting it in a saucepan, immediately transfer the caramel to the tube pan, creating a melted caramel layer that will served as topping for the cloud cake. Allulose caramel hardens up faster than sugar, so you need some ninja skills here! If you can’t make it while it’s still runny and there are some spots in the pan missing caramel, just get some plain unsalted butter and grease those, so the molotof cake won’t stick to the pan while it bakes. I made the keto caramel swirling the allulose inside the tube cake pan, directly on top of the stove. I found it was easier because the caramel is already where it’s supposed to be, and I didn’t have to wash one extra pot. HOWEVER my bundt pan is really cheap and simple, and the stove I used is electric - so no direct contact with fire.<br><br><br><br>If you have a fancy tube pan and/or a gas or induction stove, melt the allulose in a saucepan, then transfer the melted caramel to line the pan. You can see detailed step by step pictures of allulose caramel boiling in a pan in my Portuguese pork & wine Priscos flan recipe. For this easy Portuguese pudim molotof recipe all you have to do is beat the egg whites with keto sweetener until stiff and glossy. There’s another version, in which you make extra caramel and mix some into the egg whites. Step 1. Add the egg whites to your mixer bowl, and start beating at low speed until they get foamy. Increase to medium for a few minutes until soft peaks form. Step 2. Keep mixing, and start adding the sweetener slowly, tablespoon by tablespoon. Increase the speed to medium-high and beat for about 5-7 minutes more, until the whites form [https://www.blogher.com/?s=stiff%20peaks stiff peaks] - stop whisking immediately at this point.<br><br><br><br>The egg whites must be stiff, shiny and glossy. The cue is seeing the little points that don’t fall,  [https://ivfpatiented.org/forums/users/mackdesrochers5/ Glyco Care supplement] but just gently bow, like you see in the picture above. Step 3. Using a spatula and some patience, spread the meringue inside the tube pan lined with caramel. The difficult part is to minimize the pockets of air inside the molotof cake. Spoon up the meringue and layer inside the pan, gently smoothing it down with the spatula as you go to avoid air pockets. Then, tap the pan against the counter a couple of times and smooth out the top. Step 4. Fill the larger pan with about 1″ of boiling water. Put the tube pan with the meringue inside the water bath, and carefully take it into the oven fully preheated at 175 °C (350 °F). Bake the cloud cake for 8 minutes. After 8 minutes, turn off the oven but keep the door closed for (at least) 30 minutes more to continue baking gently and avoiding deflating like a soufflé.<br>