Regardless of your new dietary approach, you can still enjoy chocolate cake!
Ingredients:
Cake
200g erythritol
200g butter
4 eggs
175g ground almonds
25g cocoa powder
2 tsp baking powder
Icing
300ml double cream (whipped)
50g dark chocolate (70% to 99% cocoa solids)
Method: Number of Servings 12 / Prep Time 25 Minutes – Cook Time 35 Minutes
1. Pre-heat the oven to 180°C
2. Grease a suitable cake tin or alternatively cover the inside with baking parchment
3. Beat the erythritol and butter together to form a creamy paste
4. Continue beating, adding the eggs one at a time
5. Fold in the ground almonds, baking powder and cocoa powder
6. Pour the mixture into the cake tin and bake for 25-35 minutes, until the top of the cake is slightly brown. A skewer should come out clean
7. Leave to cool in the tin
8. Whip the double cream until soft peaks are formed
9. Either cover or fill the centre of the cake with the whipped cream and grate the chocolate as desired
(alternatively melt the dark chocolate and combine with the whipped cream prior to spreading over the cake, adding a small amount of erythritol – if desired)
Nutritional Information Per Serving:
