Bitter Chocolate & Brazil Nut Cake a Low Carb Treat Rich in Selenium !

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Ingredients

150g Brazil nuts 

150g ground almonds

200g dark chocolate (preferably 85% + cocoa)

150g xylitol

A pinch of salt

5 large eggs

5 tbsp whole milk

Optional extra flavours: 1 tsp ground cinnamon, or the zest of an unwaxed orange

Serving suggestion:

Ø  Serve on its own or with Greek yoghurt, quark or crème fraiche and berries.

Fancy a treat but want to keep the carbs low? Try this low-carb chocolate cake that uses nuts instead of flour, and xylitol to sweeten instead of sugar. You’ll never go back!

Method

1.     Preheat the oven to 180°C/350°F/Gas mark 4.

2.     Grease a 24 or 26cm cake tin with butter or coconut oil, and line the base with a disc of greaseproof paper. 

3.     Pulse the brazil nuts in a blender with the chocolate until they form a coarse powder. Combine with the ground almonds. 

4.     Separate the eggs. Beat the yolks with half of the xylitol until creamy, then gradually add the milk.

5.     Fold in the chocolate and nut mixture, and the cinnamon or orange zest if using. 

6.     Beat the egg whites to stiff peaks in a clean bowl and add the xylitol toward the end of the beating. 

7.     Fold the whites into the chocolate mixture and bake for 45 minutes or until a skewer comes out clean from the centre of the cake.