A Low Carb Adaptation of a Nigella Classic

I love chocolate cake, I used to love the original version of this and have finally got around to adapting it. I have been meaning to do some experimenting with Fiber Flour for a while and in this it gives a good texture. If you have no Fiber flour replace with 150g of ground almonds or almond flour.

Low carb version of Nigella's chocolate olive oil cake

Makes about 12 slices

• 150 ml/ 2/3 cup regular olive oil (plus more for greasing)
• 50g/ 1/3 cup cacao powder, sifted
• 125ml/ 1/2 cup boiling water
• 2 teaspoons best vanilla extract
• 125g/ 1 cup fiber flour
• ½ teaspoon bicarbonate of soda
• 200g/ 1 cup low carb granulated sweetener of your choice
• 3 eggs

Preheat oven to 170 C/150 C fan-forced. Grease 23cm/ 9 inch tin with a little oil and line the base with baking paper.

Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolate paste. Whisk in the vanilla, then set aside to cool slightly.

In another small bowl, combine the fiber flour with the bicarb and pinch of salt.

Put the sugar, olive oil and eggs in a small bowl and beat together until you have a pale yellow, thickened cream, it should roughly double in capacity.

Pour in the cocoa mixture, beating as you go. When it is all mixed in, tip in the fiber flour mixture.

Scrape down the sides, and stir a little with a spatula, then pour the batter into the prepared tin.

Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cocktail stick should come out mostly clean but with a few sticky chocolate crumbs on it.

Leave to cool for at least 10 minutes on a wire rack, still in the tin, and then ease the sides of the cake with a small metal spatula and remove from the tin.

Leave to cool completely or eat while still warm with some ice

cream, as a dessert.

Nutrition

Net Carbs 6g

Calories 176

QUICK TWO INGREDIENT CHOCOLATE CAKE

I have just made this from a recipe I have adapted. The original had sugar in it but I prefer a more bitter chocolate cake so I left it out completely. The chocolate I used does contain Stevia so I thought that would sweeten it enough.

When I first saw the recipe I thought it would turn out like a chocolate omelette but it has a very light airy cake texture. My partner wants it with cherries as the think it would then be Black Forest Gateaux. I sometimes like my chocolate cakes to have a bit of a hit to them so I put in the option to add chilli.

• 4 eggs, whites and yolks separated
• 255g sugar free chocolate, I use this Here
• 1/2 – 1 tsp chilli powder (optional)

1. Preheat the oven to 170c/325f
2. Place the chocolate in a microwave-safe bowl and melt completely, about 1 minute or use Bain Marie method over hot water. I use this as there is less risk of burning the chocolate.
3. Using a hand mixer, whisk the whites until soft peaks form.
4. Add the yolks, one by one, into the bowl of chocolate, whisking to combine, at this point you can add the chilli powder if you are using it.
5. Using a rubber spatula, gently fold ⅓ of the whipped egg whites into the yolk and chocolate mixture. Repeat with the remaining egg whites, adding ⅓ at a time.
6. Pour the batter into a greased 6-inch cake mold and bake for 30 minutes.
7. Remove from oven and place cake tin on a cooling rack to prevent residual cooking.
8. Once the cake is cool to the touch, gently invert it onto a plate.

Serve with cream and berries

Per serving of cake

Carbs 6g

Sugars <0.5g

Polyalcohols 5.5g

This is based on the chocolate and the sweeteners used in it