Chocolate Heaven Cake

BEST LOW CARB CHOCOLATE CAKE

As low carb friend Libby says, "this is now my go to cake. It has to be the best low carb chocolate cake out there. It’s so easy to make and so rich, with the texture being more like a rich chocolate truffle.

Because my ‘best low carb chocolate cake’ is wheat free, gluten free, grain free, no added sugar and nut free, I make it every time for my children's birthday parties. And because it is so rich, the adults eat it too (with a good coffee). I love this Chocolate Heaven Cake, and I must say it is the first thing I want to make if I have chocolate in the house.

It can be made as a cake then sliced, served with berries and whipped cream. Or bake in a square dish then cut into tasting squares and top each piece off with a fresh berry. This is a easy idea to take as finger food to share with friends.

INGREDIENTS:
Serves 15
300g dark 75% chocolate
175g butter
2 tsp vanilla extract
6 eggs
6 tbs double cream
4 tsp granulated stevia (optional)

INSTRUCTIONS:
Melt the chocolate and butter together over a low heat in a saucepan. Remove from the heat and allow to cool slightly before adding the vanilla extract.
In another bowl beat the eggs, cream and stevia together for 3-4 minutes (use a stick blender or hand whisk). It will go frothy and remain runny.
Slowly add the egg mixture to the chocolate mixture in the saucepan, stirring all the time. As you add more egg mixture, the chocolate and butter will thicken to the consistency of custard.
Pour into a prepared tin (see below). Grease a loose bottom cake tin with butter then line the loose bottom with baking paper and push through the outer ring so the baking paper adds a seal and stops the cake mixture from leaking.
Bake at 180C for approx 40 minutes.

NUTRITION INFORMATION:
Serving size: 1 slice Calories: 237 Fat: 19.7g Carbohydrates: 12.1g Sugar: 11.2g Protein: 3.9g "


Thanks again to Libby at 'Ditch The Carbs' blog for another gorgeous recipe.

http://www.ditchthecarbs.com/2014/02/07/chocolate-heaven-cake-low-carb-wheat-free-sugar-less-nut-free-gluten-free/

All the best Jan

looks very delicious . thank you .

That looks awesome!! Don't suppose you could get get Libby to join here could you Jan! Her recipe input would be excellent!

Jan1 wrote:

BEST LOW CARB CHOCOLATE CAKE

As low carb friend Libby says, "this is now my go to cake. It has to be the best low carb chocolate cake out there. It’s so easy to make and so rich, with the texture being more like a rich chocolate truffle.

Because my ‘best low carb chocolate cake’ is wheat free, gluten free, grain free, no added sugar and nut free, I make it every time for my children's birthday parties. And because it is so rich, the adults eat it too (with a good coffee). I love this Chocolate Heaven Cake, and I must say it is the first thing I want to make if I have chocolate in the house.

It can be made as a cake then sliced, served with berries and whipped cream. Or bake in a square dish then cut into tasting squares and top each piece off with a fresh berry. This is a easy idea to take as finger food to share with friends.

INGREDIENTS:
Serves 15
300g dark 75% chocolate
175g butter
2 tsp vanilla extract
6 eggs
6 tbs double cream
4 tsp granulated stevia (optional)

INSTRUCTIONS:
Melt the chocolate and butter together over a low heat in a saucepan. Remove from the heat and allow to cool slightly before adding the vanilla extract.
In another bowl beat the eggs, cream and stevia together for 3-4 minutes (use a stick blender or hand whisk). It will go frothy and remain runny.
Slowly add the egg mixture to the chocolate mixture in the saucepan, stirring all the time. As you add more egg mixture, the chocolate and butter will thicken to the consistency of custard.
Pour into a prepared tin (see below). Grease a loose bottom cake tin with butter then line the loose bottom with baking paper and push through the outer ring so the baking paper adds a seal and stops the cake mixture from leaking.
Bake at 180C for approx 40 minutes.

NUTRITION INFORMATION:
Serving size: 1 slice Calories: 237 Fat: 19.7g Carbohydrates: 12.1g Sugar: 11.2g Protein: 3.9g "

Thanks again to Libby at 'Ditch The Carbs' blog for another gorgeous recipe.

http://www.ditchthecarbs.com/2014/02/07/chocolate-heaven-cake-low-carb-wheat-free-sugar-less-nut-free-gluten-free/

All the best Jan

Sometimes it is just good to go back to a favourite recipe ...

What do you think?

All the best Jan

Jan1 wrote:

Jan1 wrote:

BEST LOW CARB CHOCOLATE CAKE

As low carb friend Libby says, "this is now my go to cake. It has to be the best low carb chocolate cake out there. It’s so easy to make and so rich, with the texture being more like a rich chocolate truffle.

Because my ‘best low carb chocolate cake’ is wheat free, gluten free, grain free, no added sugar and nut free, I make it every time for my children's birthday parties. And because it is so rich, the adults eat it too (with a good coffee). I love this Chocolate Heaven Cake, and I must say it is the first thing I want to make if I have chocolate in the house.

It can be made as a cake then sliced, served with berries and whipped cream. Or bake in a square dish then cut into tasting squares and top each piece off with a fresh berry. This is a easy idea to take as finger food to share with friends.

INGREDIENTS:
Serves 15
300g dark 75% chocolate
175g butter
2 tsp vanilla extract
6 eggs
6 tbs double cream
4 tsp granulated stevia (optional)

INSTRUCTIONS:
Melt the chocolate and butter together over a low heat in a saucepan. Remove from the heat and allow to cool slightly before adding the vanilla extract.
In another bowl beat the eggs, cream and stevia together for 3-4 minutes (use a stick blender or hand whisk). It will go frothy and remain runny.
Slowly add the egg mixture to the chocolate mixture in the saucepan, stirring all the time. As you add more egg mixture, the chocolate and butter will thicken to the consistency of custard.
Pour into a prepared tin (see below). Grease a loose bottom cake tin with butter then line the loose bottom with baking paper and push through the outer ring so the baking paper adds a seal and stops the cake mixture from leaking.
Bake at 180C for approx 40 minutes.

NUTRITION INFORMATION:
Serving size: 1 slice Calories: 237 Fat: 19.7g Carbohydrates: 12.1g Sugar: 11.2g Protein: 3.9g "

Thanks again to Libby at 'Ditch The Carbs' blog for another gorgeous recipe.

http://www.ditchthecarbs.com/2014/02/07/chocolate-heaven-cake-low-carb-wheat-free-sugar-less-nut-free-gluten-free/

All the best Jan

Sometimes it is just good to go back to a favourite recipe ...

What do you think?

All the best Jan

Yes, I'm bumping this up again ...
Just in case any reader may want to give this recipe a try.

Chocolate Heaven Indeed ... and LCHF too !

All the best Jan

I've made the chocolate heaven cake enjoyed but it's a bit costly and messy to make one for the odd occasion, recently made the ginger loaf that's going to be a regular choice of mine

https://thelowcarbdiabetic.blogspot.co.uk/2016/03/ginger-loaf-enjoy-slice-with-butter-low.html