Real Chocolate Cake Real Temptation

In all honesty, it is probably one of the easiest chocolate cakes I’ve made in a long time. It is so easy and simple but still so rich with chocolate flavor and frosting. So if you preparing some celebration, this real chocolate cake will be ideal dessert.

Way of preparation – easy

Prep time

  • Prep time – 5 minutes
  • Cooking time – 20 minutes

Yields – 14 pieces

Real chocolate cake

Real Chocolate Cake – Recipe

Ingredients

Cake

  • 4 eggs
  • 3 tablespoons Swerve ( or sweetener of your choice)
  • 4 tablespoons almond flour
  • 1 teaspoon baking powder
  • 7 oz  butter
  • 3 oz dark chocolate (melted)

Frosting

  • 2 cups half and half
  • 6 oz dark chocolate
  • 1 tablespoon sweetener

Instructions how to make Real Chocolate Cake

  • Preheat oven to 325 F
  • Grease a one layer cake pan (8 inches) with butter or baking paper
  • Separate egg yolks from egg whites in two different bowls
  • 1.bowl -With electric mixer, mix together eggs whites with sweetener to get firm foam
  • 2. bowl – Mix together egg yolks with flour. Add baking powder, melted butter, and melted chocolate. Mix to get unite mixture
  • In yolk mixture ( 2.bowl), add egg white mixture ( 1.bowl), and mix together just to combinate
  • Pour into baking pan
  • Bake about 20 minutes

Frosting

  • Meanwhile, on the stove, heat the heavy cream, dark chocolate and sweetener to the point of boiling
  • Set aside for 2 minutes
  • Pour over the top of  baked cake

 

  • Set aside to cooled to room temperature
  • Then put it in the fridge
  • Serve cooled
  • Serve and enjoy

Note:

  • Prepare the cake day before, and leave it in the fridge overnight. It will be amazing the next day.
  • If you do not have half and half, you can use heavy cream
  • You can use 8″ round or 11″ x 7″ rectangular pan

Nutritional Information (amount per pieces)

  • Calories – 156 kcal
    Protein – 3.6g
    Carbs – 4.9g ( Fiber 0.2g, Sugar 1g)
    Fat – 15 g
  • Weight Watchers – 5 Points Plus
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33 thoughts on “Real Chocolate Cake Real Temptation

  • August 26, 2017 at 10:44 pm
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    Are the carbs already net or would the net be 4.7? Looks amazing.

    Reply
    • August 27, 2017 at 5:57 am
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      Hi, Robert. Yes, it’s a 4.7 g net carb

      Reply
  • September 4, 2017 at 1:53 am
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    I’m sorry, I seem to be a little slow here, but what is a one layer cake pan? Are you using an 8 x 8 square, or a rectangular pan that has about 8 x 11? I will attempt to make this cake, the glossy frosting looks fantastic!

    Reply
    • September 4, 2017 at 6:00 am
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      Hi, Elke, it is a rectangular pan 8″ x 11″. The cake is so tasty, you will not regret it. 🙂

      Reply
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  • October 9, 2017 at 6:10 pm
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    Can you please provide a print button so that I can print it out?
    Thanks

    Reply
    • October 10, 2017 at 7:14 am
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      Okay, Chrissy. Thank you for your suggestion. I will try to provide that button. Best Regards 🙂

      Reply
  • December 20, 2017 at 12:27 am
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    When you say dark chocolate, is that bitter or sweet chocolate?

    Reply
    • December 20, 2017 at 6:34 am
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      Hi Diane
      Sugar-free (bitter ) chocolate.

      Reply
  • December 20, 2017 at 5:12 pm
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    I’m kind of confused. This actually makes 12 servings??? It only has 4 tablespoons of almond flour. I’m having a hard time seeing how this would turn out.

    4 eggs
    3 tablespoons Swerve ( or sweetener of your choice)
    4 tablespoons almond flour
    1 teaspoon baking powder
    7 oz butter
    3 oz dark chocolate (melted)

    Reply
    • December 20, 2017 at 5:22 pm
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      Yes, You only need 4 tablespoons of almond flour. The eggs will give the fluffy batter. Do not worry about that. The cake has a really strong chocolate taste, so you can cut it into 12 pieces (1 piece/serving).

      Reply
  • December 20, 2017 at 5:15 pm
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    Sorry 14 pieces. Is it really a similar texture to a regular cake?

    Reply
    • December 20, 2017 at 7:20 pm
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      Yes it is

      Reply
  • December 26, 2017 at 12:28 am
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    is there any way to make the frosting without dairy? 🙁
    it looks so good…but i will not go poop if i eat the dairy…

    Reply
    • December 26, 2017 at 6:11 am
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      I’m so sorry to hear that :(. But this kind of frosting gives magic on a cake.

      Reply
    • January 13, 2018 at 10:43 pm
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      You can use canned coconut milk instead of the cream. Mix it well.

      Reply
  • December 31, 2017 at 3:56 am
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    7 oz of butter?
    That’s 14 Tablespoons…. Is that right?

    Reply
    • December 31, 2017 at 7:29 am
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      Yes, you are right. It’s about 14-15 tablespoons

      Reply
  • January 22, 2018 at 4:15 pm
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    I use Coconut butter in place of butter, and Coconut milk or cream in place of any Dairy milks, it may not taste as good to you, but for those of us that can’t tolerate dairy, it is still a treat.

    Reply
    • January 22, 2018 at 6:33 pm
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      I’m glad you found an adequate substitute. Thank you :). This will be useful.

      Reply
  • January 22, 2018 at 7:28 pm
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    I am allergic to Almonds. Could I use coconut flour?

    Reply
    • January 23, 2018 at 6:44 am
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      You can try. But, You need to know that coconut flour absorbs a lot of liquid. So you have to use 5 or 6 eggs.

      Reply
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  • February 3, 2018 at 3:04 pm
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    Dumb question. I did all my grocery shopping yesterday for this and other recipes i plan on making tomorrow for superbowl. The half and half i bought is fat free. I know this is keto (high fat) but will this work in the frosting?

    Reply
    • February 3, 2018 at 9:09 pm
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      It will work.

      Reply
  • February 7, 2018 at 8:28 pm
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    I wish I would have read he comments first…I used a 8X8 pan. I would suggest clarifying the pan size in the recipe.

    Reply
  • February 9, 2018 at 3:08 am
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    Ok, 2 cups cream to 6oz chocolate….. My icing looks like Swiss Miss hot chocolate…….. Not to mention I didn’t see in the comments it’s supposed to be an 8×11 ….. I assumed it meant 8″ round…..

    Reply
  • February 21, 2018 at 2:56 am
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    Is the frosting supposed to be very liquid-like? Perhaps it firms up in the fridge?

    I wanted to do a standard ganache but chose to follow directions instead. How does your frosting come out?

    Reply
    • February 21, 2018 at 5:03 am
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      The frosting is very liquid when is hot. But it’ll tighten over the night (on room temp) or in the fridge. It’s better to make it the day before.

      Reply
  • March 6, 2018 at 3:16 am
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    This is incredibly bitter. Made it a second time, doubled the sweetener, and half my guests tried and didn’t like because it was still too bitter for them. What am I doing wrong?

    Reply
    • March 6, 2018 at 6:52 am
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      Hi Judy,
      I’m so sorry :(.
      Be free to put 1/2 cup Swerve Powdered sweetener into the frosting. But you can change the chocolate, too. It’s all about of the quality of chocolate. Hershey’s Special Dark Chocolate is ok but that will increase the number of net carbs. You’ll get 6 g net carbs/piece.
      Try with Vivani 100% Organic Dark Chocolate – 85% Cacao. You’ll get 3 g net carbs/piece.
      I hope this will be useful

      Reply

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