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Gluten free

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

Metric | Imperial Measurement Conversions

INGREDIENTS

150g/5.3 oz organic butter chopped

3 tbsp/21g/0.7 oz Cacao Powder sifted

4 eggs, separated

1/2 cup/90g/3 oz Norbu

2 cups/180g/6 oz almond meal

1 tsp vanilla extract

Cacao powder for dusting

coconut cream and strawberries to serve

METHOD

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan.
  2. Place butter, cacao powder in a medium saucepan over low heat. Cook, stirring constantly, for 2 to 3 minutes or until melted and combined. Remove from heat. Transfer to a bowl to cool slightly.
  3. Using an electric mixer, beat egg yolks and sugar for 5 minutes or until thick, add vanilla extract and set aside. Using an electric mixer, beat egg whites until soft peaks form.
  4. Add chocolate mixture and almond meal to egg yolk mixture. Stir to combine.
  5. Using a large metal spoon, gently fold half the egg whites into chocolate mixture. Repeat with remaining egg whites.
  6. Pour into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in centre comes out with moist crumbs clinging. Cool cake completely in pan. Dust with cocoa. Serve with cream and strawberries.

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  • Nutritional Info

    No nutritional info supplied

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