Enjoying a chocolate cake shouldn’t be shrouded in guilt. This delicious recipe is much healthier than traditional dessert recipes but no less tasty.
4 eggs, separated
160g dark chocolate
160g ground almonds
Raspberries, to decorate
In a mixing bowl, add the xylitol to the egg whites. Keep the egg yolks for later.
Then slowly melt the dark chocolate in a bowl positioned over a saucepan of boiling water. Once this has melted, add the butter and egg yolks into the chocolate and fold together until combined.
Gently fold the chocolate mixture into the egg white mixture. Next, add in the ground almonds. Pour the mixture into a greased cake tin and bake in the oven, pre-heated to 180C for 40 minutes or until a knife inserted in the middle comes out clean. After 20 minutes, cover with foil and place back in the oven for the remaining time.
Decorate the cake with raspberries and sprinkle with Sukrin powder to serve.
Sugar Safe Tips:
Xylitol is a naturally occurring sugar alcohol that is often used as a sugar substitute. It has a very low glycemic index and therefore doesn’t spike your blood sugar or insulin levels. It also has much less calories than sugar. Sukrin is another natural sugar substitute with zero calories and is often used instead of brown sugar. You can read more about sugar substitutes on my blog here.