Because my ‘best low carb chocolate cake’ is wheat free, gluten free, grain free, no added sugar and nut free, I make it every time for my children’s birthday parties.  And because it is so rich, the adults eat it too (with a good coffee). I love this Chocolate Heaven Cake, you can even drizzle it with brandy whilst it is warm for an ‘adult only’ cake.

It can be made as a cake then sliced, served with berries and whipped cream. Or bake in a square dish then cut into tasting squares and top each piece off with a fresh berry. This is a easy idea to take as finger food to share with friends.  To make it even lower in carbs, use a higher % cacao chocolate, but others who are not sugar free may find it bitter so thats why I stick to the 75% which seems to please everyone.

Nutrition using other % chocolate 
70% = 246 cal 12g carbs 7.7g sugar 21g fat 3.7g protein
75% = 250 cal 10.8g carbs 5.2g sugar 21.8g fat 4g protein
85% = 235 cal 5.7g carbs 2.9g sugar 22.3g fat 4.5g protein
ALWAYS calculate using the brand and variety of chocolate you have used in the recipe.

LOW CARB CHOCOLATE HEAVEN CAKE – WHEAT, SUGAR AND GLUTEN FREE
PREP TIME: 
COOK TIME: 
TOTAL TIME: 
Author: Libby
Recipe type: Cake, Dessert
Cuisine: LCHF, Low Carb, Wheat Free, Sugar Free, Gluten Free, Primal
Serves: 15

INGREDIENTS

  • 300g /10.5 oz dark 75% chocolate
  • 175g / 6 oz butter
  • 2 tsp vanilla extract
  • 6 eggs
  • 6 tbs double cream
  • 4 tsp granulated stevia (optional) or sweetener of choice to taste

INSTRUCTIONS:

  1. Melt the chocolate and butter together over a low heat in a saucepan. Remove from the heat and allow to cool slightly before adding the vanilla extract.
  2. In another bowl beat the eggs, cream and stevia together for 3-4 minutes (use a stick blender or hand whisk). It will go frothy and remain runny.
  3. Slowly add the egg mixture to the chocolate mixture in the saucepan, stirring all the time. As you add more egg mixture, the chocolate and butter will thicken to the consistency of custard.
  4. Pour into a prepared tin (see below). Grease a loose bottom cake tin with butter then line the loose bottom with baking paper and push through the outer ring so the baking paper adds a seal and stops the cake mixture from leaking.
  5. Bake at 180C/ 350F

 

NOTES

Nutrition using other % chocolate
70% = 246 cal 12g carbs 7.7g sugar 21g fat 3.7g protein
75% = 250 cal 10.8g carbs 5.2g sugar 21.8g fat 4g protein
85% = 235 cal 5.7g carbs 2.9g sugar 22.3g fat 4.5g protein
ALWAYS calculate using the brand and variety of chocolate you have used in the recipe.

NUTRITION INFORMATION

Serving size: 1 slice (serves 15)
Calories: 250
Fat: 21.8g
Carbohydrates: 10.8g
Sugar: 5.2g
Protein: 4g

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