During our Staycation last year, we had a particularly good lunch at Union 8 Cafe on the Sth Circular Road and I treated myself to a rather indulgent slice of Flourless Chocolate Cake – Not wholly Banting friendly, I know, but it gave me the inspiration to come up with a fully Low Carb version!
Here is my Banting take on a Rich Dark Chocolate Cake recipe I found in an old Rachel Allen cookbook. This was very easy to adapt and I’m happy to say that the first test came out beautifully.
One of the tricky things with adapting recipes for baked goods is that baking is chemistry, it’s a more exact form of cooking, and less forgiving when you tinker with the fundamentals. The trick here was getting the sugar replacement right. I went with a xylitol/stevia mix in a ratio of 2:1. I also used a mixture of cocoa solid strengths in the Chocolate that I used. For this test it was a combination of 90% and 70%, again in a 2:1 ratio.
Melted butter to grease the tin
Eggs 3 (lightly beaten)
Ground Almonds 55g
Fresh Raspberries handful (optional)
Preheat oven to 160℃. Butter the sides of a 20cm spring form cake tin and line the bottom with greaseproof paper. Place the chocolate, butter, and xylitol/stevia in a bowl over a saucepan if simmering water.
Once melted, stir in the beaten eggs and fold in the ground almonds. Pour the mixture into the cake tin and gently press the raspberries into the cake mix if using.
Bake for 40-50 minutes until the centre is just set.
I should add…it tasted really, really good!