Flourless Chocolate Cake
Ingredients
- 1/2 cup ground almonds
- 2 eggs
- 1 tsp butter at room temperature
- 100ml double cream
- 2 tbsp erythritol
- 1 tbsp cocoa powder
- 1 tsp baking powder
This is a recipe I developed over time after I reduced the amount of gluten, starches and sugars in my diet, and it actually works quite well for anyone used to more bitter, not-so-sweet dessert flavours.
Take great care when changing the quantities of the erythritol: your cake may end up with a residual burning taste in your throat and you may experience intestinal discomfort, as I am using erythritol in this recipe. Swap it for coconut sugar or even regular sugar if that is your preference.
- Mix everything in a small container (an ovenproof dish, muffin tins or even 2 cups) that can go in the oven; I used a rectangular ovenproof dish of approximately 10 x 15cm.
- Place in an oven preheated to 190°C and bake until a skewer comes out clean; for me it took approximately 15 minutes.
