Low-Carb Chocolate Christmas Cake

Name: Low-Carb Chocolate Christmas Cake
Total time: 3600 s
Yield: 8 servings
Ingredients: 14 oz bittersweet chocolate bars (about 400 grams); 6 tablespoons butter (about 80 grams); 5 eggs (separate yolks and whites); 1 teaspoon baking powder (such as Royal brand, about 5 grams); 3 tablespoons almond flour; 1 teaspoon low-calorie sweetener; 1 splash brandy; 1 splash vanilla extract; 1/4 teaspoon ground cardamom; 1 pinch salt

OTata Tulia Tanagra @Cookcoq

A healthy experiment to enjoy a delicious dessert at Christmas.

OTata Tulia Tanagra @Cookcoq

A healthy experiment to enjoy a delicious dessert at Christmas.

Saved

Ingredients

1 hour

8 servings

14 ozbittersweet chocolate bars (about 400 grams)
6 tablespoonsbutter (about 80 grams)
5eggs (separate yolks and whites)
1 teaspoonbaking powder (such as Royal brand, about 5 grams)
3 tablespoonsalmond flour
1 teaspoonlow-calorie sweetener
1 splashbrandy
1 splashvanilla extract
1/4 teaspoonground cardamom
1 pinchsalt

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Steps

1 hour

1

Place the chocolate in a bowl and microwave until softened.
2

Grease a cake pan and set aside.
3

Preheat the oven to 350°F (180°C).
4

Add the butter to the chocolate and microwave again until melted.
5

Using a hand whisk, mix the butter and chocolate together, then add the egg yolks one at a time, mixing well after each addition.
6

Add the almond flour, pinch of salt, and cardamom, and mix well. Then add the splashes of brandy and vanilla extract.
7

Beat the egg whites with an electric mixer until stiff peaks form, then gently fold them into the chocolate mixture using a silicone spatula if possible.
8

Pour the batter into the greased cake pan, using the spatula to help, and place it in the preheated oven at 350°F (180°C).
9

Bake for about 30 minutes. Baking time may vary depending on your altitude, so check the cake as it rises and test for doneness with a wooden skewer.
10

Remove from the oven once set and immediately turn out of the pan.
11

Decorate as desired.