I’m not big on baking, but to celebrate World Chocolate Day on July 7, I was offered a slice of this decadent yet nutrient-dense cake and now I am planning to bake it myself for the festive season. What I love is that you can substitute the sugar for xylitol,
a totally natural sweetener made from tree bark that is similar in taste to sugar but with about 40% fewer calories.
– Kaya Peters, Yoga Instructor, Wellness and Vintage Style Blogger
Time: 1 hour
Liberal carb: 50-100 grams per day
- 135gm Dark Chocolate 70% to 85% cocoa solids
- 60 gm Unsalted Butter
- 160 gm Large Fresh eggs
- 79 gm Xylitol
- 24 gm Almond Powder
- Gently melt the chocolate and butter together over low heat in a bain-marie (a pan of hot water in which a cooking container is placed for slow cooking). Once melted, remove from heat.
- The mixture should be at room temperature; if it is hotter, allow to cool slightly.
- Whisk the xylitol and eggs together until it reaches to soft peaks. Fold in the melted chocolate and butter.
- Fold the almond powder into the mixture. Mixing well.
- Pour the mixture into a prepared rectangle tin.
- Bake for 30 minutes at 160 C
Kaya Peters is a Yoga Specialist, Entrepreneur and Wellness Expert, with a love for Fashion, Vintage and Travel. She runs her own Yoga Therapy School in Dubai and Abu Dhabi, and is a blogger for her own Style Blog.
Check out www.kayayogatherapy.com and www.kayaloves.com