Chocolate Cake

Having friends or family over and not quite sure what to offer for dessert? As my friends and family can testify, this Chocolate Cake is your answer, and the best part is no one will miss the sugar! I like to serve it with lashings of berries and cream or pare it back as a simple brownie. Please note, the chocolate I use is not necessarily ‘low carb’, but as a special occasion dish, I’m OK with that!

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Chocolate Cake

Yield: 8-10

Author: Lee Newcombe

This delicious and versatile cake Chocolate Cake is your answer for easy entertaining! You can serve with lashings of berries and cream or pare back as a simple brownie.

Ingredients

• 200g couverture dark chocolate (I like the Callebaut’s Recipe No 811, 54.5% cacao brand)
• 200g butter
• 6 eggs
• ½ cup sugar substitute
• 1 tsp vanilla extract
• pinch of salt

Instructions

1. Pre-heat the oven to 160C. Cover the base of a 20cm springform pan with baking paper, and grease the sides with butter.
2. Add the eggs, sweetener, vanilla and salt to a mixer bowl and beat for 10 minutes until the mixture is pale and has tripled in size.
3. In the meantime, melt the butter and chocolate together (microwave is easy) and let cool.
4. Slowly pour the cooled chocolate into the egg mixture and combine well. Add to the prepared springform tin and bake in the oven for 40 minutes, or until an inserted skewer comes out clean.
5. Let cool completely and add with Chantilly cream (add a tsp of icing sugar alternative and dribble of vanilla extract to cream as beating) and berries, or sprinkle with icing sugar substitute and serve as a brownie.

Nutrition Facts

Calories

419.45

Fat

34.07 g

Sat. Fat

20 g

Carbs

23.2 g

Fiber

2.73 g

Net carbs

20.48 g

Sugar

16.24 g

Protein

6.32 g

Sodium

217.5 mg

Cholesterol

177.26 mg

Please note: The nutritional information is included as a guide only.