Some days a girl need a rich chocolate cake with frosting, today was that day. This makes one medium cake as we don’t need a big one, if you want a big one just double it. 10 serves
1 block 90% Lindt or 100gm of quality cooking chocolate
1 shot of espresso coffee or 1 tspn instant coffee
1 tablespoon cocoa powder
2 eggs separated
1 cup almond meal
1/2 cup Natvia or sweetener to taste
4 squares of Lindt 90%
1/4 cup cream
1 tablespoon Natvia or sweetener to taste
1/4 teaspoon vanilla extract.
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 15cm round (base) spring-form cake pan. Line base and side with baking paper.
Place butter, chocolate, cocoa powder and coffee mixture in a medium saucepan over low heat. Cook, stirring constantly, for 2 to 3 minutes or until melted and combined. Remove from heat. Transfer to a bowl to cool slightly.
Using an electric mixer, beat egg yolks and sweetener for 5 minutes or until thick. Set aside. Using an electric mixer, beat egg whites until soft peaks form.
Add chocolate mixture and almond meal to egg yolk mixture. Stir to combine. Using a large metal spoon, gently fold half the egg whites into chocolate mixture. Repeat with remaining egg whites. Pour into prepared pan. Bake for 25-30 minutes or until a skewer inserted in centre comes out with moist crumbs clinging. Cool cake completely in pan.
- Put all ingredients in a microwave safe bowl and microwave in 40 second increments mix until all combined, allow to cool slightly.
- Mix with beaters on high until thickens. This will look slightly separated by the time it is thick but it does not effect the taste.
- Coat onto cool cake and serve
Macros calculated on 10 serves
Net Carbs 3.5gm