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No flour, no nuts, no sugar, rich chocolate cake

CARB: 60gr   SERVE: 8

Recipe adapted from
Martha Stewart

For Chocolate Lovers who are concerned with sugar intake or nut allergies, this recipe is delectable!

Store in the fridge.....Heat in microwave for 5-10 sec for moist delicious cake.
Total Time
80 min
Simple Tasty Recipes

Ingredients for 8 Servings

  • 220 gr

    dark chocolate

  • 80 gr

    unsalted butter

  • 6x 700 g


  • 1/2 cup



Microwave proof bowl
Large mixing Bowl
20cm round baking pan
Baking paper Spatula


  1. Preheat oven to 160C
     Grease 20 cm cake tin and line with baking paper
  2. Melt chocolate and butter in microwave, stir every 40 sec, takes around 2 mins

  3. Seperate egg white and egg yolk

  4. Using a mixer, beat egg white until stiff (about 5 minutes on high speed)

  5. Add Stevia to the white egg mix and mix it until fully combined

  6. Add the yolk into chocolate mix and mix it until full combined

  7. Fold 1/3 of egg white mix into chocolate mix

  8. Fold the rest of egg white mix into chocolate mix

Low carb baking tips

Dark chocolate is low in carbs. The darker the chocolate, the lower the carb content. In this recipe, we use Lindt 70%

Goes Great with

learn to bake this recipe in our
free online workshop

I made it!

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