RECIPES
Flourless Chocolate Almond Cake

Ingredients
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250g dark low carb chocolate
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100g unsalted butter, chopped
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1/2 cup strong black coffee
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2 tsp vanilla essence
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6 eggs, seperated
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1/2 Splenda (sweetener)
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200g almond meal
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1 tbsp Splenda (sweetener)
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Sifted cocoa powder, for dusting
Method
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Preheat over to 180 degrees. Brush a deep 20 cm round cake time with melted butter and line the sides and base with baking powder.
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Place chocolate, butter, coffee and vanilla into a pan and stir over low heat until the chocolate is melted and the mixture is smooth. Remove and cool until lukewarm.
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Place egg yolks and Splenda into the small bowl of an electric mixer and beat until mixture is light and creamy.
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Gradually add the chocolate mixture and beat on low until just combined.
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Transfer to a large bowl. Add almond meal and mix well. Wash and dry the beaters.
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Place egg whites in a large bowl and beat with an electric mixer on high until soft peaks form.
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Add the extra Splenda and beat for 1 minute longer. Add mixtures to the prepared cake tin and gently shake tin to settle mixture.
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Bake for 40-45 minutes or until cooked through. Leave in the tin for 5 minutes before turning onto a wire cooling rack. Dust with sifted cocoa powder, if desired.