This keto 5-ingredient chocolate cake is super moist and rich.
- 45 mins + cooling
- 300g sugar-free dark chocolate, chopped
- 300g butter
- 6 eggs
- 60ml powdered xylitol
- 125ml ground almonds
- Preheat oven to 180°C. Line a 20cm springform cake tin with baking paper. Heat the chocolate and butter in the microwave for about 1 minute 30 seconds, stirring every 30 seconds until melted.
- Beat the eggs until foamy, then beat in the xylitol. Stir in the melted chocolate mixture and almonds. Pour into the prepared tin.
- Bake for about 30 minutes, or until the top is firm. Cool in the tin before turning out.
FEATURE: MARGIE ELS-BURGER ASSISTED BY: NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: February, 2020