Sukrin Sugar-Free Chocolate Cake, low carb and gluten-free with Sukrin Gold
This really is a recipe that’s more than the sum of it’s parts, and is a wonderful way to get used to using Sukrin Gold. It’s not hard to make, but looks like you have spent ages in the kitchen!! Very rich, you don’t need much of it for a major chocolate hit. You can serve it warm, but it’s at it’s best chilled well until set, and then served with whipped cream or maybe a low-carb ice cream. It will rise up fairly high as it nears the end of it’s baking time, but that’s fine, it will settle as it cools. Keep an eye on it as it bakes as the long cooking time means it can get a little dark: if you see this happening, cover loosely with foil for the last few minutes.
9 oz butter (slightly more than 2 sticks)
9 oz dark chocolate (2.5 bars)
2 t instant coffee powder
1 teaspoon vanilla extract
2/3 cup Sukrin Gold
4 Medium Eggs
Pre heat the oven to 350 F. Grease and line an 8 inch round loose bottom cake tin. Add the instant coffee to 3.5 fl oz of boiling water to dissolve. Pour into a small saucepan.
Break the chocolate into pieces, and add this to the pan together with the butter. Melt together on low heat, stirring, do not allow to boil. Remove from the heat. Break the eggs into a bowl, whisk, and then whisk in the Sukrin Gold, together with the vanilla extract.
Add the egg and Sukrin Gold mixture to the melted chocolate and butter mixture. Pour into the prepared tin and bake on the middle shelf for 50 mins to 1 hour until firm.
Allow to cool for a few minutes, then carefully remove from tin, running a knife around the edge to loosen. Cool on a wire rack. Serve at room temperature, and store in the fridge.
Tip: Sprinkle with Sukrin Icing to serve.