Method :

Preheat the oven to 350F. In a food processor, combine the yolks, water, vanilla, erythritol and cocoa powder. Transfer contents to a medium bowl and set aside. In the same bowl of the food processor (well cleaned). Beating egg whites (whisk the whites until fluffy). Fold the whites very delicately into your sponge cake mixture.(if your preparation is mixed too much, it will become liquid and brittle like a biscuit at the end of cooking)Spread the mixture evenly on a cookie sheet covered with parchment paper. Bake for 15 to 18 minutes. Cool.

Method :

Using a food processor, beat cream cheese and 35% cream until smooth. Add the Swerve powder little by little, then the vanilla extract and the ground coffee. Reserve in the refrigerator.

Method :

Heat the cream and chocolate over low heat until smooth. Warm.