Through a huge amount of experimentation I have discovered some gems and some unbelievable disasters! Ok, well I could go into detail about me and stuff like that but I think I will christen this blog with a yumtious recipe that you can enjoy with absolutely no guilt.
If you are dairy free, then omit the butter and make with the same quantities of oil – you can even use a very mild olive oil but rapeseed or coconut oil are brilliant in this Choccy wonder.
So…I have given moist slices of this amazing cake to friends and family, only informing them later that it contains such minute morsel of sugar and absolutely no grain.
Do this today. It really is divine.
Goats Butter – 180g – you can also use cows butter. (or if you insist, coconut oil)
Xylitol 140g (you can get ‘Total Sweet’ from all UK supermarkets now.)
5g Pure Via Stevia (also available in all UK supermarkets)
(Optional) 40 g of dark muscovado sugar or dark molasses sugar
2 eggs (medium free range)
140g ground almonds
40g Cocoa powder
1 tsp Xanthium gum (powder)
1 tsp baking Powder
How to make this…
1. Pop on your oven set at 160-170 C
2. butter/oil a 6″ circular tin
3. Whip up a storm by combining very soft butter with the Xylitol and Truvia and the optional brown sugar until light and fluffy, (you can do this in a mixer or by hand with a wooden spoon).
4. Once fluffy, add the eggs 1 at a time whipping ferociously between each to ensure it stays as light as possible, don’t panic if it curdles, just carry on regardless (life’s too short).
5. Then add the ground almonds, the Xanthium gum and Cocoa powder (sieved) and Baking powder.
5. Place in a suitable well greased oven proof pyrex dish or a cake tin and bake on a low heat for what seems like an eternity…
It took mine a good hour, but keep the temperature fairly low around 160/170 degrees Centigrade as it will burn easily. you could pop a circle of greased baking paper (grease proof or similar) on top just to ensure this doesn’t happen. Be careful, keep checking.
Remove and check the middle with a skewer. If it doesn’t come out clean you’ll probably have to pop it back in for a bit.
Once cooked, leave it in the tin for 5 minutes before turning out very carefully and leaving to almost cool. (Almost, because this also tastes great just warm.)
Serve with cream or ice cream if you insist, or have it on its own with a nice cuppa. – Sooooooooo good.
Truly Scrumptious Guilt Free Treat Kitchen UK 