A sumptuous, decadent, delicious but sugar free chocolate cake that is gluten free and completely gorgeous! Perfect for Easter, parties & celebrations, or just an indulgent family weekend treat. Barely adapted from this recipe.
- 300 g (1 and 3/4 cups) chopped very dark chocolate (85-90%), sugar free if you can find it, but if it is 85%+ it will have minimal sugar anyway so don't worry!
- 180 g (3/4 cup + 2 tbsp) xylitol
- 180 ml (3/4 cup) boiling water
- 225 g butter (you can use unsalted or salted, but if using unsalted you may want to add a pinch of salt anyway!), or use coconut oil for dairy free
- 6 eggs, separated
- 2-3 tsp almond extract or Amaretto, or use vanilla or orange extract if you prefer
- coconut yogurt or creme fraiche and fresh berries, to serve
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Preheat oven to 180C/350F/gas 4. Grease and line a 9 inch (23cm) cake tin.
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Blitz the chocolate and xylitol in a food processor until crumb-like, then add the rest of the ingredients except for the egg whites and blend until smooth.
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Beat the egg whites to stiff peaks and fold into the batter until combined and smooth. Bake for 45 mins to 1 hr 15 mins, or until a skewer inserted into the centre comes out clean (a few crumbs clinging to the skewer is fine if you don't mind it being extra fudgy!).
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Allow to cool, then remove from the tin gently (it is fairly delicate and will have collapsed slightly in the middle) and serve with berries and coconut yogurt, coconut cream or creme fraiche and a generous sprinkling of berries.