Low Carb Living Made Tasty

Empower Flourless Chocolate Cake

recipe image

Serves 12

Per serve:



  1. Preheat oven to 160°C. Line and grease a 20cm cake tin.
  2. Place butter and Splenda tablets in a saucepan over medium heat until butter is melted and Splenda tablets have completely dissolved.
  3. Remove from heat and add the chocolate, stirring until the chocolate has melted.
  4. In a mixing bowl sift together the cocoa and almond meal. Pour in the chocolate sauce; add the brandy, vanilla, cream and eggs. Mix with a fork until well combined.
  5. Pour into the cake tin and bake for 40-45 minutes, or until a skewer inserted into the centre of the cake comes out clean.
  6. Let cake cool completely before removing from the tin.
  7. Serve dusted with cocoa, fresh berries and a dollop of thick cream.

Tasty Tip:

This cake tastes even better after it has sat in the refrigerator for a day - the flavours develop beautifully.

It is also suitable to freeze.

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