chocolatecake | Ganna Pogrebna

"Carbless" Chocolate Cake

This page contains my Chocolate Cake Recipe.

Please, note, that if you have allergies to nuts or if you cannot eat eggs, this recipe is not suitable for you.
Please, carefully check ingredients for any other allergies you might have before cooking this cake.
You can enjoy it as a cake or as brownies (depends on how you cut it, really).

Ingredients you will need:

1 tsp of Instant Coffee Powder (I use instant Nescafe)
1/4 cup boiling water
200g butter, chopped (I use usual Western Star or Lurpak butter unsalted or lightly salted. Salted is also OK ):

Important: if you are lactose intolerant, use lactose-free butter. For example, this brand will do:

200 g of 95%, 97% or 99% chocolate (chopped is better, but if you just crack it into small bits, it will be fine)

I use Lindt Chocolate, which comes in 80g bars (you need 2.5 bars)

Important: If you are carb/sugar + milk fan, feel free to use any milk chocolate

2 tbsp cocoa powder, sifted
4 eggs, separated
1 cup Monkfruit Sugar (you can get it in Coles or online - online option is usually cheaper)

Important: If you are sugar fan, feel free to use standard sugar

2 cups almond meal (ground almonds - look for the lowest carb content possible)

Important: Make sure you get Almond Meal not chopped almonds!

Cocoa powder, for dusting (make sure it is pure cocoa powder, i.e., it must be sugar-free!)
Double cream or lactose-free cream, to serve (for lactose friendly, I usually use whipped cream with lowest sugar content)
Berries, to serve (any berries or fruit you like will do - I use Strawberries and/or Blueberries)
For Instructions, click on Step 1 picture and "flip through the slideshow instructions

Step 1

Preheat oven to 180°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan. Line base and side with baking paper. Here I did not use the side paper. If you are a worried, by all means, use the baking paper on the sides. Also, note that you can use square form for brownies.

Step 2

Place coffee powder, sifted cacao
and boiling water in a mug. Stir to dissolve.

Step 3

Place butter, chocolate, and coffee-cacao mixture in a medium saucepan over low heat. Cook, stirring constantly, for 2 to 3 minutes or until melted and combined. Remove from heat. Transfer to a bowl to cool slightly. Do not worry if the mixture is not completely even, but make sure you do not have big "lumps".

Step 4

Using an electric mixer, beat egg whites until soft peaks form. Set aside. This is the final result you are looking for (as shown on the picture).

Step 5

It is important that you get the egg white consistency right - check again before setting it aside.

Step 6

Using an electric mixer, beat egg yolks and monkfruit sugar until fully mised. Note that monkfruit sugar will never fully dissolve so this is what your final product should look like.

Step 7

Add chocolate mixture and almond meal to egg yolk mixture. Combine by stirring or using electric mixer (I use electric mixer at its lowest speed).

Step 8

Using a large metal spoon, gently fold half the egg whites into chocolate mixture. Repeat with remaining egg whites. This is a very important part of the whole process. Important: (1) stir, do not use electric mixer; (2) do mix in one half of your egg whites first and then the other half (do not just mix all egg whites at the same time) - on the photo I have my first half of egg whites in the mixing bowl; (3) make sure you mix in egg whites well (otherwise your cake will be falling apart and will not hold together).

Step 9

This is what your final mixture should look like.

Step 10

Pour into prepared pan.

Step 11

Bake for 55 minutes or until a skewer inserted in centre comes out with moist crumbs clinging. Cool cake completely in pan.

Step 12

Dust with cocoa. Serve with cream and strawberries.

"Carbless" Chocolate Cake

1 tsp of Instant Coffee Powder (I use instant Nescafe)

1/4 cup boiling water

200g butter, chopped (I use usual Western Star or Lurpak butter unsalted or lightly salted. Salted is also OK ):

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Important: if you are lactose intolerant, use lactose-free butter. For example, this brand will do:

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200 g of 95%, 97% or 99% chocolate (chopped is better, but if you just crack it into small bits, it will be fine)

​

I use Lindt Chocolate, which comes in 80g bars (you need 2.5 bars)

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Important: If you are carb/sugar + milk fan, feel free to use any milk chocolate

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2 tbsp cocoa powder, sifted

4 eggs, separated

1 cup Monkfruit Sugar (you can get it in Coles or online - online option is usually cheaper)

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Important: If you are sugar fan, feel free to use standard sugar

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2 cups almond meal (ground almonds - look for the lowest carb content possible)

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Important: Make sure you get Almond Meal not chopped almonds!

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