Low Carb Eating:
Over the past few years, I’ve begun to lean towards a lower carb diet. For one thing, I’ve managed to gain a shocking amount of weight, largely thanks to too much healthy home grown food coupled with a penchant for cooking! One of the things that really helps me take off the excess relatively painlessly is cutting out the starchy carbs: breads, potatoes, white flour, rice, pasta, and sugary food. In general, I find it quite painless to do right up to the part where I find chocolate in that ‘give it up’ category–I simply cannot do it. So, I search for recipes that either are low in carbs that include chocolate, or adapt my favourites accordingly. This recipe was already relatively low in carbs because it called for only 1 heaping tablespoon of flour. In order to make it even less carb laden, I substitute the sugar for Nutra-sweet and replace the wheat flour for soy-flour. Viola, I turn a nearly 200 gram cake into a 115.5 gram cake. So, each slice is lowered from 20 grams to 11.5 (considering 10 slices per cake). If you are opposed to using ‘fake sugar’ and more concerned with using natural ingredients, then this cake is still a relatively low in carb dessert thanks to the miniscule amount of flour used.
Note: this cake is best made a day ahead
- 1/2 cup minus 1 Tbsp butter
- 7 oz dark chocolate
- 1 C sugar (or sugar substitute)
- 4 eggs
- One rounded tablespoon of flour (I use soy-flour to make it even lower in carbs)
- 1tsp vanilla (I have also used Kahlua, Amaretto, and Frangelico for a variance on the flavours)
- Pre-heat your oven to 180°C (350°F).
- Line an 8-inch round cake pan with parchment paper (no need to if you’re using a non-stick pan).
- Melt together the butter with the chocolate (in a double-boiler or in the microwave slowly and for just a few seconds at a time).
- Transfer into a medium mixing-bowl. Add in the sugar, stir with a wooden spoon and let cool a little.
- Add in the eggs one by one, mixing well after each addition.
- Finally, add in the flour and mix well.
- Pour the dough into the pan, and put into the oven to bake for 30 minutes. Turn the oven off but leave the cake inside for another ten minutes, then put the pan on a cooling rack on the counter to cool completely. Cover with plastic wrap, refrigerate, and take it out about an hour before serving.
- Fantastic with a dollop of fresh whipped cream on the side–its carb free!