The recipes are aim to be as low carb as possible too so they are all grain and gluten free – (except for one rogue cake that slipped in!).
Jun 20, 2018
There’s a couple of interesting things about this gorgeous wee cake. Firstly, it’s made without flour of any kind. It’s basically a baked chocolate mousse with (the very same) chocolate mousse spread on the top. Secondly it tantalizingly teeters along a delicious line between cake and squidgy fudgey puddingy chocolate mess…… Oh, and one more thing …it’s very easy to make.
150g no added sugar plain chocolate
2 tbsp xylitol or other natural sweetener.
15 drops of caramel essence
150g butter
Pinch of salt
3 eggs separated
Whizz the egg whites until stiff.
In another bowl whizz the egg yolks with xylitol and caramel essence.
Melt the butter and chocolate in a bowl over a pan of simmering water.
Add to the egg mix.
Gently stir in the egg whites.
Put 2/3 to ¾ of the mixture in a lined 20 cm cake tin
Bake at Gas Mark 4 – 350F/180C for 20 minutes
until puffy
Leave the cake to cool in the tin. It will sink a bit. Then spread the remaining mixture over the top and put in the fridge to cool to set. Then cut into pieces.
Woo hoo!
