Flourless Chocolate Cake with Frosting

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

100gm butter

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 servefullsizeoutput_1af9

Macros calculated on 10 serves

Net Carbs 3.5gm

Fat 24.4gm

Protein 5.7gm


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