Chocolate flourless cake
2 tablespoons du Chocolat drinking cocoa
150ml melted butter
1/4 cup cocoa powder
1/2 cup boiling water
2 teaspoon Vanilla Extract
150g Almond Meal
3/4 cup Natvia (natural sugar substitute)
3 eggs at room temperature
1 teaspoon baking soda
1. Grease 9 inch springform pan and line base with baking paper.
Pre-heat oven to 180 degrees celsius. Beat Natvia and eggs until pale in colour.
Stir in butter, vanilla, almond meal, cocoa powder and du Chocolat and water. Beat at lowest speed until batter is all mixed in properly.
Pour batter into pre-lined tin.
Bake for 45 minutes until sides are set and top looks slightly moist.
Coll for 15 minutes in tin then place on wire cooling rack.
Decorate with dusted cocoa or melt some sugar free chocolate and drizzle on top.
Tips and Tricks
Cake best served on the day as it is light and airy, but can be stored in storage container for 2 days if you wish.
Author Sofia C. from Frantic in the Kitchen
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