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.

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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.

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