As a single, I sometimes end up throwing away good food because there’s too much of it for me to eat before it starts to deteriorate This is especially true for things which can’t be frozen With this in mind, I adapted this very chocolatey cake recipe from one I saw in a newspaper last week. It makes four extremely generous portions at 11g carb each, or six less generous but still satisfying ones at 7.5g carb per portion. Enjoy

2 oz unsalted butter
3 oz chocolate with 70% cocoa solids (I use Tesco’s Finest 72% - much cheaper than Lindt)
2 eggs, separated
0.5 teaspoon baking powder
4 level tablespoons granular Splenda
1 oz ground almonds

Heat the oven to Gas Mark 4/180C/350F
Line the base of a 5” baking tin with grease-proof paper and grease the sides
Melt the butter in a pan over a low heat
Break the chocolate into small pieces and add to the melted butter
When the chocolate has melted, remove the pan from the heat
Stir in the egg yolks, baking powder, Splenda and ground almonds
Beat the egg whites until stiff and gently fold into the mixture in the pan
Turn into the prepared tin and bake for 30 minutes (test with a skewer – it should come out clean)
Leave to cool in the tin before serving.

I imagine it would also work using muffin tins instead of a "single" cake tin, but I haven't tried it that way - yet.

Giving this recipe a boost as I still find it works brilliantly - and you really don't have to be single to enjoy it

This recipe sounds really good, would you have an idea on about how much carb it contains. Thanks

Hi Sylvia,

Thanks much for the post , it sounds yummy. I'm just wondering, what is a 5" pan? Is that square, round, or ? I would love to try the recipe, but don't have a clue about the pan I should use....

Thanks much,
leigh

Hi leigh

I used my smallest baking tin, which measures 5" in diameter. Mine is round, but a similar size square pan would, I'm sure, work just as well. Hope you enjoy it.

Hi!

As I said, it makes four very generous portions at 11g carb each, or six slightly smaller (but still satisfying) at 7.5g carb each. It's the easiest cake recipe I've ever made, I'm not much of a cook Hope you enjoy it

YUM YUM!! This would make a great treat to share with 4 friends too, if I have anyone coming over for coffee I will make this for sure, that way i don't have it hanging around yelling eat me, but I still get to have one fabulous treat with my coffee!!!!

I just put 6 muffins/cup cakes in the oven. If the end result is anywhere near as good as the batter, this recipe will be among my regulars. I switched half the Splenda for erythritol.

PS -- Just sampled one - yep! The recipe is a definite keeper. Richly chocolate, moist & light. I might put together a little chocolate ganache to ice them with, but it's not even remotely necessary. If you like your treats on the sweet side, you might want a tad more sweetener, but if dark semi-sweet chocolate is your thing, this is perfect.