This delectable chocolate cake eaten warm with thick double cream makes a luscious chocolate desert.
The cake will remain moist and the chocolate flavor develop with time so it can be baked in advance and can be served as a delicious cake.
2 x 100g slab good quality Dark Chocolate
200g ground almonds
4 eggs separated
125g organic sugar or 100g Xylitol
125g softened butter
Break up 2 x slabs chocolate into pieces and melt in bowl over hot water.
Beat egg whites until stiff.
Beat butter and sugar until creamy and add egg yolk until fluffy
Add ground almond to creamed butter/egg/sugar mixture stir together.
Add melted chocolate and mix well
Fold in beaten egg white.
Pour into lined baking tin. You can use a round cake tin if you prefer. I wanted to make slices so opted for a square tin 8.5 “x 8.5 “
Bake for 20-30 min at 180C.
Cool for 20 min before transferring onto serving dish.
We had guests last night and I did not remember to take a photo of the finished cake. My family no doubt is very happy to have a slice and everyone agrees it is even tastier today.
Sifting white icing sugar over dark chocolate cake gives it a lovely contrast.
Serve with cream and relax 🙂
Make your own healthy icing sugar by blending together 1 cup xylitol with 2 tsp cornstarch until it is the consistency of powder. Store left over icing sugar in air tight container.