Dark Chocolate Raspberry Fudge Tart

Ingredients

For the cake:

• 3 Eggs
• 1/2 Cup Coconut Oil
• 3/4 Cup Natvia
• 1 tbsp Vanilla Extract
• 1 Cup Almond Flour
• 1/2 Cup Cocoa Powder
• 1 tsp Baking Powder
• Pinch of salt
• 1 1/2 Cup Frozen Raspberries
• 1 tbsp water
• 1 tbsp Natvia

For the icing:

• 1/3 Sugar Free Dark Chocolate
• 300ml Cream
• 2 tbsp Natvia

Method

1. Place frozen raspberries in a saucepan and heat it with water. When they melt and start to break down, add the 1 tbsp of Natvia and stir. Once mixture has thickened, remove from the heat and let cool.
2. Mix the coconut oil and 3/4 cup Natvia and begin beating mixture in seperate bowl.
3. Add one egg and beat until fluffy. Also sprinkle just a touch of flour to avoid splitting if desired.
4. Add second egg and continue beating.
5. Add third egg and also continue beating.
6. Add vanilla extract and continue to beat mixture.
7. Add 1 Cup Almond Flour, 1/2 Cup Cocoa Powder, 1 tsp baking powder and a pinch of salt.
8. Stir mixture until evenly combined.
9. Add Raspberry mixture to cake mixture and stir.
10. Spread combined mixture into a cake tin and level out spaces by raising and dropping the cake tin a few times gently.
11. Bake in oven for 30 - 35min at 220°C

For the icing:

• Melt 1/3 Cup Dark Chocolate
• Combine with 300ml Cream
• Add 2 tbsp Natvia
• Stir and combine - and spread over finished cake.

Makes 12-16 Slices Macros for 1 slice: Calories: 275 Fat: 26.4 Carbs: 9.5g Fiber: 3.8g Sugar: 2.8g Protein: 5g