by Sofia C. from Frantic in the Kitchen


  • 2 tablespoons du Chocolat drinking cocoa

  • 150ml melted butter

  • 1/4 cup cocoa powder

  • 1/2 cup boiling water

  • 2 teaspoon Vanilla Extract

  • 150g Almond Meal

  • 3/4 cup Natvia (natural sugar substitute)

  • 3 eggs at room temperature

  • 1 teaspoon baking soda


  • 1.

    Grease 9 inch springform pan and line base with baking paper.

  • 2.

    Pre-heat oven to 180 degrees celsius. Beat Natvia and eggs until pale in colour.

  • 3.

    Stir in butter, vanilla, almond meal, cocoa powder and du Chocolat and water. Beat at lowest speed until batter is all mixed in properly.

  • 4.

    Pour batter into pre-lined tin.

  • 5.

    Bake for 45 minutes until sides are set and top looks slightly moist.

  • 6.

    Coll for 15 minutes in tin then place on wire cooling rack.

  • 7.

    Decorate with dusted cocoa or melt some sugar free chocolate and drizzle on top.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 187kj
  • Fat Total 17g
  • Saturated Fat 7g
  • Protein 4g
  • Carbohydrate 5g
  • Sugar 0g
  • Sodium 130mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


Cake best served on the day as it is light and airy, but can be stored in storage container for 2 days if you wish.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings