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

Serves 4-6

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

Harathi Reddy-Rebello’s Walnut Crusted Salmon.
Read more here…


  1. 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.
  2. The mixture should be at room temperature; if it is hotter, allow to cool slightly.
  3. Whisk the xylitol and eggs together until it reaches to soft peaks. Fold in the melted chocolate and butter.
  4. Fold the almond powder into the mixture. Mixing well.
  5. Pour the mixture into a prepared rectangle tin.
  6. Bake for 30 minutes at 160 C

    kaya petersKaya 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