Preheat the oven to 180°C. Spray with coconut cooking oil and line a square baking pan with parchment paper.

Separate the egg whites from yolks. Beat the yolks with the vanilla essence and the cold water until frothy.

Put the egg whites in a mixer bowl and mix at first slow speed then at increasingly higher speed.

Add the erythritol slowly, one tablespoon at the time and mix well until the mixture becomes frothy and creamy. Add the yolks mixture and mix until the colour becomes pale yellow.

In a separate bowl add the high fiber flour, powder cocoa, baking powder, salt, mix well to homogenize the ingredients.

Incorporate the solid ingredients mixture into the egg mixture by adding two tablespoons of the solid ingredient mix.

Once the ingredients are incorporated.

Pour the mixture into the baking pan and level out with a spatula.

Bake for 30 minutes or until then sponge passes the toothpick test.

Remove from oven, allow to cool for at least 30 minutes.

The Syrup

Place all the ingredients in a sauce pan on low heat and bring to a boil.

Remove form heat and allow to cool.

The Chocolate Cream

Mix the butter with the erythritol until fluffy, add the mascarpone and the melted chocolate and mix well. On a separate bowl beat the double cream until it's stiff and it doubles it's size. Add the wipped cream slowly to the mascarpone mixture and mix until incorporated. Leave it in the fridge until the chocolate sponge has cooled.

The Icing - place the dark chocolate and double cream on a microwave safe bowl. And heat until the chocolate melts.

Assembly the cake

Remove the sponge cake from the baking pan on a flat surface and with a sharp wide knife slice the sponge in two layers.

Using a brush spread the half of the syrup evenly on top of the sponge.

Fill the sponge with the chocolate cream prepared earlier, spreading it evenly on the sponge surface.

Take the other half of the sponge and place it on top of the cream.

Using a brush spread the remaining syrup evenly on the top of the sponge.

Cover the cake with cling film and put in the fridge for two hours until the cream gets set.

Remove from the fridge after two hours and place on a cutting board.

With a sharp knife remove the edges and then cut in squares.

Using a tablespoon, cover each square with the chocolate icing.

Decorate with whipped cream and dark chocolate prices.

Place in the fridge for two hours. Enjoy!