My very first flourless sugarless cake recipe! So yummy that you will never know that it does not have refined sugar and butter in it! I have this cake catered for a business function before (without the chocolate swirl) and the reviews were amazing. :) It's a must-try recipe!
Below is a picture of how the cake looks like before putting on the sliced almond toppings.
This is how the end product looks like. Yummy!!!
Ingredients (makes about 8 to 12 servings):
1. 1½ cups ground almonds (roasted and grounded yourself or purchased as ground)
2. 3 large eggs, separated (use eggs from cage-free chickens on organic vegetarian feed)
3. ½ cup maple syrup (preferably light)
4. 4 oz of pure unsweetened baking chocolate
5. ½ teaspoon almond extract (optional)
6. 1 teaspoon vanilla essence (optional)
Method:
1. Preheat oven to 375F or 190.5C.
2. Line a 20-cm spring form pan or 8-inch square cake tin with parchment paper.
3. Using an electric hand beater, beat egg yolks and maple syrup until pale and ribbony. Take caution not to overbeat.
4. Beat in ground almonds until well combined. Mixture should be relatively thick, dry and sticky but not dough-like.
5. Clean and wash beater.
6. Set a bowl over a pot with water. Do not let bowl touch the water in the pot. Place chocolate pieces in the bowl and melt the chocolate over indirect heat from the stove.
7. In the meantime, in a separate bowl, beat egg whites until stiff peaks form.
8. Fold egg whites into the nut mixture until well combined. Do not stir.
9. Pour mixture into prepared cake tin or pan.
10. Using a fork or spoon, swirl in melted chocolate.
11. Bake in the oven for about 30 minutes.
Decoration ideas:
Once the cake is done and cooled, spread a layer of maple syrup or honey on top and sprinkle with sliced almonds or almond bits.
Notes:
Feel free to replace the maple syrup with 1/3 cup of honey if you prefer honey over maple syrup.
Nutritional value of this recipe
This might be hard to believe but a good serving of this cake is only 250 calories that comes along with the following list of nutritional benefits - 7.7g of protein, 4.5g dietary fiber, 20%* of daily required iron and lots of manganese.
* based on a 2,000 calories per day diet
Below is a picture of how the cake looks like before putting on the sliced almond toppings.
This is how the end product looks like. Yummy!!!
Ingredients (makes about 8 to 12 servings):
1. 1½ cups ground almonds (roasted and grounded yourself or purchased as ground)
2. 3 large eggs, separated (use eggs from cage-free chickens on organic vegetarian feed)
3. ½ cup maple syrup (preferably light)
4. 4 oz of pure unsweetened baking chocolate
5. ½ teaspoon almond extract (optional)
6. 1 teaspoon vanilla essence (optional)
Method:
1. Preheat oven to 375F or 190.5C.
2. Line a 20-cm spring form pan or 8-inch square cake tin with parchment paper.
3. Using an electric hand beater, beat egg yolks and maple syrup until pale and ribbony. Take caution not to overbeat.
4. Beat in ground almonds until well combined. Mixture should be relatively thick, dry and sticky but not dough-like.
5. Clean and wash beater.
6. Set a bowl over a pot with water. Do not let bowl touch the water in the pot. Place chocolate pieces in the bowl and melt the chocolate over indirect heat from the stove.
7. In the meantime, in a separate bowl, beat egg whites until stiff peaks form.
8. Fold egg whites into the nut mixture until well combined. Do not stir.
9. Pour mixture into prepared cake tin or pan.
10. Using a fork or spoon, swirl in melted chocolate.
11. Bake in the oven for about 30 minutes.
Decoration ideas:
Once the cake is done and cooled, spread a layer of maple syrup or honey on top and sprinkle with sliced almonds or almond bits.
Notes:
Feel free to replace the maple syrup with 1/3 cup of honey if you prefer honey over maple syrup.
Nutritional value of this recipe
This might be hard to believe but a good serving of this cake is only 250 calories that comes along with the following list of nutritional benefits - 7.7g of protein, 4.5g dietary fiber, 20%* of daily required iron and lots of manganese.
* based on a 2,000 calories per day diet
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