Saturday, 27 April 2013

Chocolate and Almond Cake

Simple and quick recipe for low carb chocolate and almond cake. You don’t need many ingredients and about 40 minutes to make a cake (including baking time). The cake is very chocolaty and light. If you are not afraid of extra calories and a little bit of sugar serve it with scoop of vanilla ice-cream.

I used Splenda as a sweetener and Menier dark chocolate in this recipe. If you would like to make this cake even lower in carbohydrates use pure Stevia leaf (you will need just a teaspoon or so) and chocolate that is in lower in carbs than 30g.

Ingredients (make 12 pieces):

·         200g dark chocolate, chopped  (I used Menier with 30g carbs per 100g chocolate)
·         50g chopped almonds (I used flaked almonds as you can see on the picture but it  worked fine)
·         115g butter, cut into small pieces
·         6 eggs, separated
·         Equivalent of 180 g sugar (I used 18g Splenda)
·         1 tsp. pure almond extract
·         Almond flakes for decoration

·         Preheat oven to 180C and butter a 23 cm springform pan.
·         Melt the chocolate and butter in a large bowl over simmering water. Stir in almonds and set aside to cool slightly.
·         In a medium bowl using electric mixer whisk egg yolks and sweetener until mixture gets smooth and pale yellow. Slowly add the egg yolk mixture to melted chocolate and stir to combine. Stir in almond extract.
·         In a large bowl using electric mixer whisk the egg whites until firm peaks form. Using spatula fold in ¼ of egg whites to the chocolate mixture. Gently fold in the remaining egg whites  (it takes some time but do it gently)
·         Pour the batter into the form and bake 20min. Cool slightly and decorate with almond flakes.

Enjoy :)

Carbohydrates and Calories (using Splenda and Menier Chocolate):
Whole cake
1 piece

Source: from She knows


  1. Hello, how come you used 18g of splenda if the it calls for 180g of sugar? isn't it supposed to be equal?

    1. Hello:) Splenda is much lighter than use the same amount when you measure with cups or spoons but not when you weight. For example 1 cup of sugar and 1 cup of splenda looks the same but sugar weights about 10 times more

  2. Hello! Do you think this would work as well using coconut rather than almonds?

  3. Looks great, and I'll try this cake for sure!
    Came across your blog through the Low Carb diabetic blog. Thanks