Quick And Easy Chocolate Cake With Almonds

This is quick and easy chocolate cake with almonds (gluten-free and sugar-free!).

This is the foam, rather than cake! Melts in your mouth, it is light and healthy. This is an irresistible stake.

For me gluten-free is not a priority. My priority is that I do not eat flour. Well, when running into the candy without flour, always attach to it and immediately made my plans in order to try it, do it, and what’s more that I’m finishing on the cake to a cake “purify”. And when you throw the sugar, you will have treats without guilt. On condition – to eat only one piece!



This awesome, ultra-mega foamy and juicy cake is made very simple. The only trick is baking – it should not be overdone. It says here 30 minutes at 175 C, but you should pay attention to.

If you own baking, you can put your round baking pan on the original baking tins pan, and bake just 6 minutes (if you preheat the same for so long, the blank).

Nutritional values per piece of cake 1/12

Calories: 225 kcal • Fat: 20 grams (including 10 grams saturated) • Carbohydrates: 8 (of which 3 grams of sugar) • Protein: 6 grams • Cholesterol: 70 milligrams (recommended max. Daily dose for those who have elevated cholesterol is 200 milligrams).

If I listened to the original, according to one piece would be almost twice as much, cholesterol as the largest part comes from egg yolks. Therefore, I reduce that part in half because egg yolks do not contribute to the volume of the cake, it is, in this case, a job whites. In any case, depending on your needs and habits, with or without egg yolks, you will not regret it 20 minutes of preparation. On the contrary!

Also, due to the high amounts of fat and low carbs, you might this look like and LCHF recipe, but since I do not it’s not a priority, I say, it is possible that any similarity with the system is feeding on this blog has just coincidental.

It’s necessary:

6 egg whites + 3 egg yolks (the original 6 whole eggs)

100 grams butter

180 grams of dark chocolate

100 grams of raw almonds with shell, short chopped

half a teaspoon of vanilla extract

half a teaspoon of Stevia (the original 100 grams of brown sugar cane)


Separate the eggs, whip the egg whites in firm snow and leave in the fridge.

In a saucepan, together, put the butter and the broken chocolate that melted on the stove or microwave, just make sure you do not burn the chocolate.

Whisk escape, along, until they become creamy and brownish-orange, and add stevia and vanilla. Then, they slowly melted butter and add the chocolate, stirring unit weakest intensity mixer.

Then take the egg whites, share thoughtfully into four parts, and the first quarter put the chocolate and egg mixture and gently unit wire. Thus, slowly add the remaining three-quarters, taking care not to drop the egg white does not lose air.

Finally, put the chopped almonds.

Pour into a round baking sheet whose edges you can download. If you do not have one, put the bottom edge of the pan with aluminum foil, to help remove the cake later.

Bake in preheated oven on the traditional 175 C for about 30 minutes. Therefore test with a toothpick and make sure that they are not overdone. If you bake in the preheated baking tray, then you bake them just 6 minutes.

Wait about 10 minutes for the cake cool. After that carefully remove the edge or invert if you bake with aluminum foil.

Before serving you can sprinkle with powdered sugar and garnish with raspberries or other berries.


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