Low Carb, Keto friendly chocolate cake

Can you believe this decadent looking cake is actually allowed?! With less than 3g of carbs in each piece its sure to be a winner! Mega easy to make, lasts in airtight containers and freezes well … what could be better?! Why not replace some of the almonds with hazelnuts to make a deliscious nutty pud. This cake has a slightly bitter taste to it from the chocolate but i found all my family and friends who were ‘sugar free’ loved it and the sugar eaters found it bitter … so i guess you low carbers will think its as deliscious as i do 🙂

Ingredients

For the cake:

200g unsalted butter, softened
50g Sukrin, or other sweetener
200g ground almonds
4 eggs
40g cocoa powder, unsweetened
60ml boiling water, cooled slightly
1tsp vanilla essence
2tsp baking powder

For the ganache:

60g 90% dark chocolate (the higher the cocoa % the lower the carbs, different %’s will need different amounts of cream but you can tell by sight
90ml double cream
1tbsp sweetener

Method

Preheat oven to 160c fan assisted or 180c if not. Grease and line a Swiss roll pan or similar (9×13″)
Sieve the cocoa powder into a bowl and add the hot water and vanilla essence, mix well until a thick paste forms, leave to cool.
Beat the butter and sweetener in a large mixing bowl until pale and fluffy.
Sift in the almonds and baking powder, add the eggs and the cocoa mix. Whisk together until completely combined.
Pour mixture into your prepared tin and bake for 20-25 minutes, the sponge should be slightly risen and firm to touch.
Turn out onto a wire rack and remove greaseproof paper before leaving to cool.
Make your ganache by breaking the chocolate into chunks in a glass bowl and adding the cream and sweetener. Now place the bowl over a pan of simmering water on the hob. Gradually the chocolate will melt and the cream will heat up. If you have used a different % of cocoa you may need to adjust the cream quantity. You’re aiming for glossy and fairly runny at this stage.
Once the sweetener has dissolved and your ganache is glossy cover the bowl with cling film, which must touch the surface of the ganache, and leave to cool. The importance of the cling film touching the surface is that it prevents crystaling and a skin from forming.
Once the cake is cool cut in two, your ganache should now be cool enough that it has firmed up slightly. Put a spoonful of ganache into a piping bag (sandwich bags work well too!) and spread the rest over one half of the cake. Then put the other piece of cake on top.
Cut a small hole in the tip of your piping bag and pipe a pattern or lines over the top of the cake. Put in the fridge for at least 30 minutes to set.
Cut into 12 and serve.