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Flourless & Sugar-free
​Chocolate Mud Cake

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I don't know of many people who don't enjoy a slice of chocolate cake... 😏 This is my chocolate mud cake that has no flour or sugar, ticking the diabetic-friendly "box" for me! As always and with all my desserts, desserts should be considered as a treat - not an everyday thing! But, when you're indulging, you'll enjoy this so much more knowing it isn't harsh on your sugars and it tastes just the same (if not better 😉) than a "normal" cake. This rich, yet surprisingly fluffy and light chocolate mud cake, I think is most yummy the next day, slightly heated with some raspberries, paired with a nice black coffee! 

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Ingredients

The cake:

• 5 eggs
• 75g dark pure cocoa powder
• 120g almond meal
• 120g stevia
• 250ml reduced cream
• 150g salted butter
• ​2 tsp corn flour

Icing:

• 1/3 cup stevia
• 1/2 cup unsweetened cocoa powder (or dark pure as you used in the cake)
• 1 cup almond or soy milk
• 50g salted butter
• 1/2 tsp vanilla extract
• Pinch of salt
• 2 tsp corn flour (to make a paste to thicken the sauce)
• Optional: defrosted raspberries (highly recommend!)

​Special equipment needed:

• Spring form baking dish 
• Electric beater

How to

Let's make a chocolate mix!

• Heat oven to 180°C bake
• Seperate the eggs (add the egg whites to a clean mixing bowl and set aside the yolks in a seperate bowl)
• Melt the butter in the microwave (using a microwave proof bowl)
• In a new mixing bowl add the melted butter, almond meal, cream, cocoa and the egg yolks last 
• Mix well until fully combined using a hand whisk or a fork
• Set the bowl to one side

Now the egg whites:

• Beat the egg whites, slowly adding the stevia in while whisking, until all the stevia is gone and the egg whites are stiff peaks
• Take half the egg whites and gently mix it into the chocolate mix using a spatular
• Add the rest of the egg whites into the chocolate mix bowl
• Continue to fold gently until combined

Get the cake ready for baking:

• Rub butter into your baking dish, ensuring the inside is fully coated 
• ​Spinkle the corn flour into the baking dish, moving the corn flour around the whole dish (the sides of the dish) so it coats the butter well (this stops the cake from sticking to the sides)
• Pour the mixture into the cake dish and allow it to settle so it is level

Baking time!

• Place in the oven and bake for 25 minutes (every oven is different so keep an eye on it - you want it to still be a little bit wobbly in the middle so it's nice and soft)
• Once finished, take it out of the oven and allow it to cool (keeping it in the cake dish) for about an hour
• Place it in the fridge (again still in its baking dish) for another 30 minutes 

While it is cooling, make the chocolate sauce:

• Melt the butter in a medium sized saucepan on a medium heat
• Add the stevia and hand whisk until melted
• Add the cocoa powder, milk, vanilla extract and add a pinch of salt
• Hand whisk until combined
• In a seperate small bowl mix the cornflour with 4 tsp of cold water or until you have a  consistent paste
• Add the cornflour paste to the chocolate sauce
• Stir the sauce until it thickens
• Turn the element off and allow it to cool slightly before pouring it over the cake (be sure to give it a stir just  before putting it on the cake).

Made this recipe yourself?
Post your creation & tag us
using @adiabeticsmenu so we can see!

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