Sugar is addictive , read here why that is the case
Cake is a definite requirement at birthday time, of course the challenge is to make one that tastes nice with a low sugar content.
Here is one that is relatively low carb, very decadent and delicious served with fresh cream. I used Xylithol which is a natural sweetener, but next time I think I will try Stevia.
Macronutrient breakdown per 100g is as follows 72g fat, 15g protein, 13g carbohydrate. Not bad for a cake!
- 100g butter
- 140g best-quality dark chocolate, with 85% cocoa solids, broken into pieces
- 6 large eggs, separated
- 140g ground almond
- 85g Xylithol
- pinch of salt
- Preheat the oven to 170 deg C.
- Grease a 23cm/9in springform cake tin or equivalent and line the base with parchment paper. Put the chocolate and butter into a heatproof bowl over a saucepan of gently simmering water until melted.
- Remove the bowl from the pan and stir to fully combine. Leave for about 5 mins to cool.
- Stir in the egg yolks and ground almonds.
- Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the Xylithol a little at a time until you get stiff peaks.
- Now carefully fold in the egg whites into the chocolate mixture until no traces of white are left. Do this gently to avoid knocking out the air.
- Spoon the mixture into the tin and bake for 30-35 minutes until well risen and just firm to the touch. Cool in the tin