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
Ingredients
Cake
1 block 90% Lindt or 100gm of quality cooking chocolate
1 shot of espresso coffee or 1 tspn instant coffee
100gm butter
1 tablespoon cocoa powder
2 eggs separated
1 cup almond meal
1/2 cup Natvia or sweetener to taste
Frosting
4 squares of Lindt 90%
1/4 cup cream
1 tablespoon Natvia or sweetener to taste
1/4 teaspoon vanilla extract.
Method
Cake
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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.
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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.
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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.
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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.
Frosting
- 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
Fat 24.4gm
Protein 5.7gm