Carbohydrates | 41 g |
Energy | 387 kcal |
Fats | 23.3 g |
Fiber | 5 g |
Protein | 10 g |
Saturated Fats | 8.1 g |
Sodium | 39.2 mg |
Sugars | 33.7 g |

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Total
46 -
difficulty
Easy
Chocolate Almond Cake
Utensils
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Handmixer
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Double Boiler
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Springform Pan
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Waxed Paper
Ingredients
Portions: 6
- 125 grams NESTLÉ® Toll House(since 1939) Semi-Sweet Morsels
- 0 1/4 Cup Unsalted Butter
- 4.4 ounces Granulated Sugar
- 1 Teaspoon Vanilla Essence
- 3 Pieces Eggs
- 1/4 Cup Cocoa Powder
- 4.4 Ounces Almond Flour

Instructions
- 1.Grease and line a 20 cm or 8 inch round cake tin with grease proof paper. Preheat oven to 160 degrees C or 320 degrees F.
- 2.Place the Toll House Semi Sweet Chocolate Morsels, in a metal or glass bowl set over a bain marie (double broiler, or a pot of simmering water). When melted, remove the bowl from the heat and add the butter, stirring with a wooden spoon or silicon spatula to help it melt. Then add the almond flour.
- 3.Once the mixture is no longer hot, add the egg yolks and stir to combine with a wooden spoon.
- 4.In a separate bowl, whip the egg whites and sugar with beaters to soft, fluffy peaks. Fold the whites gently through the chocolate and almond batter.
- 5.Pour the batter into the cake tin, smooth over the top and bake for approximately 40 minutes or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbles. Let cool completely in the tin before handling.
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