Incredible Chocolate Cake
A low carb adaptation of an original recipe by Nigel Slater

Serves 12
For carb count, see below

9 oz /250g butter (2.25 sticks)
6 tbsp Splenda
4 large eggs
3 tbsp espresso coffee
9 oz /250g ground almonds (approx 1.08 cups)
2 heaped tsp baking powder
5 oz /150g coarsely ground walnuts (just over half a cup)
9 oz /250g coarsely chopped fine dark chocolate*(approx 1.08 cups)

Preheat the oven to 350°F/180°C/Gas 4, and then line a 9”/23 cm spring form cake tin with greaseproof paper and butter lightly.

Beat together the butter and the Splenda, and then add the eggs one at a time. Stir in the coffee, and then mix in the ground almonds and baking powder. Finally, fold in the walnuts and the chocolate – keeping some back for the top of the cake. The mixture should be quite firm.

Put the mixture into the cake tin, and gently smooth the top. Scatter the remaining walnuts and chocolate over the top.

Bake in the oven for 1 hour 20 minutes, or until cake is springy – leave for ½ hour before cutting.



Using Lindt 85% Fine Dark Chocolate, the carb count for the whole cake is 54g, and 4.5g per slice.

Using Sweet ‘n Low Plain Chocolate, or similar sugar-free chocolate of around 1.5g carbs per 100g), the carb count for the whole cake is 35g, and 3g per slice.


* The final carb count will, however, obviously depend on the chocolate you use.



I've posted pics of the cake in the Recipe Gallery