Happy Easter everybody! I hope you have all been celebrating and enjoying this glorious time of year! Easter Day may have passed, but traditionally this holiday includes 50 days of feasting. Yes, 50! Perfect for a foodie like me at this time of year where gorgeous new produce is abundantly available.
I have been thoroughly enjoying dishing up yummy healthy vegetable-packed savoury dishes full of springtime flavours like broad beans and asparagus, but I must say, although I am loathe to say it, because I bang on the “why do we need sugar at all at celebrations” drum, I do feel like having a great sugar free chocolate cake recipe up your sleeve at Eastertime is a good thing. After all, many people are expecting it, so why not at least offer them up a healthier, even yummier alternative (after a delicious filling savoury springtime meal of course! :P)
So, in honour of both Eastertime, and a very very very exciting project that I am in the process of wrapping up to make available to you oh-so-soon, I have barely, but subtly altered my all-time favourite flourless chocolate cake recipe from the beautiful Sophie Dahl to make it suitable for sugar free families! I hope you loved my version of Sophie’s pear & ginger muffins. This cake is nothing like them, but just as delicious, if not more so.
It is sumptuous and rich, the kind of cake you only need a little sliver of because of its deep intensely chocolate-y richness, but always somehow manage to find room for an extra slice of, just because it is so decadent and delicious.
If you enjoy your chocolate dark, your cake fudgy, and your food rich, you are in for a real treat!
I like to serve it topped with fresh berries and creme fraiche or coconut yogurt to cut through the richness with a little light tang.
Seriously guys, this cake is so good.
Let’s indulge in just another close up shall we? Just so you know how excellent this cake really is!
A sumptuous, decadent, delicious but sugar free chocolate cake that is gluten free and completely gorgeous! Perfect for Easter, parties & celebrations, or just an indulgent family weekend treat. Barely adapted from this recipe.
- 300 g (1 and 3/4 cups) chopped very dark chocolate (85-90%), sugar free if you can find it, but if it is 85%+ it will have minimal sugar anyway so don't worry!
- 180 g (3/4 cup + 2 tbsp) xylitol
- 180 ml (3/4 cup) boiling water
- 225 g butter (you can use unsalted or salted, but if using unsalted you may want to add a pinch of salt anyway!), or use coconut oil for dairy free
- 6 eggs, separated
- 1 tbsp almond extract or Amaretto, or use vanilla or orange extract if you prefer
- coconut yogurt or creme fraiche and fresh berries, to serve
Preheat oven to 180C/350F/gas 4. Grease and line a 9 inch (23cm) cake tin.
Blitz the chocolate and xylitol in a food processor until crumb-like, then add the rest of the ingredients except for the egg whites and blend until smooth.
Beat the egg whites to stiff peaks and fold into the batter until combined and smooth. Bake for 45 mins to an hour, or until a skewer inserted into the centre comes out just about clean (a few crumbs clinging to the skewer is good - it means it'll be extra fudgy!).
Allow to cool, then remove from the tin gently (it is fairly delicate and will have collapsed slightly in the middle) and serve with berries and coconut yogurt, coconut cream or creme fraiche and a generous sprinkling of berries.