This chocolate cake has a rich flavour and stays wonderfully moist. Replacing flour with ground nuts gives a firm but soft texture.
Low-carb chocolate cake
Low-carb chocolate cake
Method
01
Prepare the tin
Preheat the oven to 175 °C, conventional (top and bottom heat).
Grease a springform tin of about 20 cm and line the base with baking parchment.
02
Melt the chocolate and butter
Melt the chocolate together with the butter. Leave to cool slightly.
03
Make the batter
Separate the eggs.
Whisk the egg yolks with the sweetener and stir in the chocolate mixture.
Mix the ground almonds with the cocoa powder, baking powder and salt and stir into the batter.
Whisk the egg whites until stiff and gently fold them into the batter.
04
Bake the cake
Pour the batter into the tin.
Bake for about 35 to 45 minutes. The cake may still be slightly gooey in the middle.
Leave to cool completely before slicing.
Tips & notes
Check the cake regularly; every oven bakes differently. Let the cake cool for the best texture. If you like, serve with unsweetened whipped cream and red berries.
Contains:
Eggs
Milk
Tree nuts
| Calories | 342 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 14 g |
| Fat | 28 g |
| Fibre | 5 g |
Estimated values, calculated from standard nutritional values per ingredient.
