baking recipes
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low-carb chocolate cake
As well as being low-carb, this cake is very low in gluten. To make it an entirely gluten free cake just ensure the cocoa powder you use is gluten free.
cake:
200g ground almonds
4 heaped tbsp unsweetened cocoa powder*
about 6 tsp (equivalent) granulated sweetener
2 tsp bicarbonate of soda
1 tsp xanthan gum
10 eggs
2 tsp vanilla extract
200ml double cream
filling/topping:
100g cream cheese, softened
225 ml double cream
1 tbsp unsweetened cocoa powder, dissolved in a little hot water
1 1/2 tbsp sweetener
1 1/2 tbsp sugar-free chocolate syrup
1 1/2 tbsp brandy
This cake really needs to be made in a food processor.
Grease, and line the base of, two 8" sandwich tins. Preheat the oven to 300F/150C/gas 2.
Put the liquids in the food processor. Put the dry ingredients on top of the liquid. Make really, really sure you have the lid on the food processor as otherwise you'll be wiping this off the kitchen ceiling... Pulse ingredients until they are thoroughly mixed.
Divide the mixture between the two tins and bake for 30-35 minutes; test the mixture with a metal skewer (make sure this comes out clean and not gooey when inserted into the centre of the cake) to make sure it's done.
Let the cake cool in its tin before turning it out onto a cooling rack. Make sure it's completely cold before you ice it.
To make the icing, put everything except the double cream into the mixing bowl of a food processor, and blend well. Add cream and keep mixing this until the mixture thickens up. Use the icing to fill/decorate cake (and we like grating a little bit of sugar free chocolate on top once it's all finished).
Chill before serving.
* Cocoa powder seems to vary hugely in the amount of carbohydrate that it contains. Some Green & Blacks lists as having 42g/100g carbohydrates and some Cadbury's lists 10.5g/100g carbohydrates. Watch out for this!
Sent to us by the lovely Mel Dymond Harper.