Low-carb chocolate cake

Recipe from: 18 May 2015
recipes, LCHF, Banting

Ingredients 11
Servings 0
Minutes 00:20
  • 2
  • 1/4
    boiling water
  • 100
    dark chocolate (Lindt 70%), roughly chopped
  • 1/4
    coconut oil
  • 1/2
    vanilla extract
  • 2
    eggs, separated
  • 1/3
  • 1/4
    almond meal
  • 1
    a pinch of salt
  • 2
    of each coconut oil, cocoa powder and honey



Preheat the oven to 180º C.

Grease and line a 15cm cake tin with baking paper. If you have a small springform tin, this would be preferable but it is not essential.

Place the cocoa in a medium sized heatproof bowl. Pour over the boiling water and mix to a smooth paste. Add the chopped chocolate and coconut oil. Heat in the microwave until the chocolate is melted. Whisk until smooth and glossy. Stir in the vanilla extract and set aside to cool.

Whisk the egg yolks into the cooled chocolate mixture. Fold in the almond meal. In a separate bowl whisk the egg whites with a pinch of salt until frothy. Add the xylitol a spoonful at a time until the whites are stiff and meringue-like. Fold a third of the whites into the chocolate mixture to loosen up the batter. Follow with the remaining whites, folding through lightly, but firmly.

Pour the batter into the tin and tap lightly. Bake for 30 minutes. When testing with a skewer for doneness, remember it will be fudgy, not dry crumbed, so it needs to be a little damp. Set aside to cool completely in the tin before turning out carefully. Try to turn it out into the palm of your hand and place directly onto its base.

For the vegan ganache, heat all the ingredients together in a small bowl. Mix thoroughly to form a smooth ganache. Pour over the cooled cake and decorate with fresh berries. Once cooled, the ganache will set and thicken.

Serves 4 generous portions.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
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