BEST LOW CARB CHOCOLATE CAKE
As low carb friend Libby says, "this is now my go to cake. It has to be the best low carb chocolate cake out there. It’s so easy to make and so rich, with the texture being more like a rich chocolate truffle.
Because my ‘best low carb chocolate cake’ is wheat free, gluten free, grain free, no added sugar and nut free, I make it every time for my children's birthday parties. And because it is so rich, the adults eat it too (with a good coffee). I love this Chocolate Heaven Cake, and I must say it is the first thing I want to make if I have chocolate in the house.
It can be made as a cake then sliced, served with berries and whipped cream. Or bake in a square dish then cut into tasting squares and top each piece off with a fresh berry. This is a easy idea to take as finger food to share with friends.
INGREDIENTS:
Serves 15
300g dark 75% chocolate
175g butter
2 tsp vanilla extract
6 eggs
6 tbs double cream
4 tsp granulated stevia (optional)
INSTRUCTIONS:
Melt the chocolate and butter together over a low heat in a saucepan. Remove from the heat and allow to cool slightly before adding the vanilla extract.
In another bowl beat the eggs, cream and stevia together for 3-4 minutes (use a stick blender or hand whisk). It will go frothy and remain runny.
Slowly add the egg mixture to the chocolate mixture in the saucepan, stirring all the time. As you add more egg mixture, the chocolate and butter will thicken to the consistency of custard.
Pour into a prepared tin (see below). Grease a loose bottom cake tin with butter then line the loose bottom with baking paper and push through the outer ring so the baking paper adds a seal and stops the cake mixture from leaking.
Bake at 180C for approx 40 minutes.
NUTRITION INFORMATION:
Serving size: 1 slice Calories: 237 Fat: 19.7g Carbohydrates: 12.1g Sugar: 11.2g Protein: 3.9g "
Serves 15
300g dark 75% chocolate
175g butter
2 tsp vanilla extract
6 eggs
6 tbs double cream
4 tsp granulated stevia (optional)
INSTRUCTIONS:
Melt the chocolate and butter together over a low heat in a saucepan. Remove from the heat and allow to cool slightly before adding the vanilla extract.
In another bowl beat the eggs, cream and stevia together for 3-4 minutes (use a stick blender or hand whisk). It will go frothy and remain runny.
Slowly add the egg mixture to the chocolate mixture in the saucepan, stirring all the time. As you add more egg mixture, the chocolate and butter will thicken to the consistency of custard.
Pour into a prepared tin (see below). Grease a loose bottom cake tin with butter then line the loose bottom with baking paper and push through the outer ring so the baking paper adds a seal and stops the cake mixture from leaking.
Bake at 180C for approx 40 minutes.
NUTRITION INFORMATION:
Serving size: 1 slice Calories: 237 Fat: 19.7g Carbohydrates: 12.1g Sugar: 11.2g Protein: 3.9g "
4 comments:
This does look heavenly. Would it also work with 85% or 90% dark chocolate?
I have made this cake using the 75% and also the higher percentage dark chocolate, which was about 90%. My kids preferred the 75% one as it was that bit sweeter for their taste. But to cut carbs even more use the higher percentage dark chocolate. This is a very popular recipe in our house.
Marian
Bunny Mummy says:)
Yummy for my tummy.
Thanks to all for your comments.
Great to hear from Marian that her family love this recipe and the tips on the % dark chocolate best to use.
Enjoy .....
All the best Jan
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