A chocolate cake for the true chocolate lovers out there - rich, succulent and delicious.
250 g butter
250 g sugar-free dark chocolate
100 ml coffee
1 teaspoon vanilla essence (optional)
150 g Sukrin
Preheat the oven to 175 degrees Celsius. Line the base of a round cake tin (20 cm) with baking paper.
Melt the butter and chocolate with the coffee in a saucepan over low heat. Stir until smooth. Remove from the hotplate and cool slightly.
Whisk the eggs and Sukrin to an airy consistency, then mix with the chocolate coffee mixture. Transfer the dough to the cake tin and bake on the middle rack for 1 hour. The bake time is necessary as the cake is flour-free. Cool the Black Magic chocolate cake in its tin, preferably overnight in the fridge.
Remove the cake carefully from the tin and peel off the baking paper. Slice, sprinkle with some SukrinMelis and enjoy!
The Black Magic chocolate cake is best kept in the fridge.
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