Low carb espresso, chocolate & chilli cake with coffee cream

This is another recipe I’ve adapted to make it more low carb and diabetes friendly.

I used a mix of splenda and sukrin gold sweetener in this cake, which is great as it replaces brown sugar weight for weight, so no extra maths. It is however, quite expensive at about £4.50 for 220g.

It doesn’t have a lot of chilli heat – there is just a hint which just adds some depth of flavour with the richness of the espresso.

This cake is DENSE and it does sink in the middle, which is a perfect place to dollop the cream. As usual, my presentation sucks, but it tastes a lot better than I made it look!

Espresso, Chocolate & Chilli Cake
Espresso, Chocolate & Chilli Cake

Makes 10 slices

  • Cals per slice – 518
  • Carbs per slice – 17.5g
  • Carbs per slice (excluding polyols) – 12.1g

Recipe adapted from BBC Good Food

  • 3 tbsp plain flour, plus extra for the tin
  • 250g dark chocolate, broken into pieces
  • 250g salted butter, softened and chopped, plus extra for greasing
  • 1 tbsp instant espresso powder
  • 2 red bird’s-eye chillies, deseeded and finely chopped
  • ¼ tsp chilli powder (optional)
  • 6 medium eggs, separated
  • 4 tbsp sukrin gold
  • 10g splenda
  • ½ tsp cream of tartar
  • 4 tbsp ground almonds
  • cocoa powder, to serve

For the coffee cream

  • 300ml double cream
  • 1 tbsp instant espresso powder
  1. Heat oven to 180C/160C fan/gas 4. Grease a 22cm springform cake tin with soft butter and line the bottom with baking parchment. Shake a little flour around the buttered edges.
  2. Melt the chocolate and butter together over a pan of simmering water, or in a microwave. Once melted, whisk together until smooth and add the espresso powder and chillies and chillipowder, if using. Whisk the egg yolks with the sukrin gold and splenda, either in an electric mixer or with an electric hand whisk, for 5-10 mins until thick and pale. In a separate bowl, using a clean whisk, beat the egg whites and cream of tartar until soft rounded peaks form.
  3. Pour the chocolate mixture onto the beaten yolks and sugar, and gently mix until smooth. Add the almonds and flour and mix again. Spoon the egg whites into the chocolate mixture and gently fold together. Pour the batter into the prepared tin and bake for 40-45 mins until the cake is set but with a slight jiggle in the centre. (If the cake is starting to brown too quickly, cover with a piece of baking parchment.)
  4. Leave to cool in the tin – it will sink a little as it cools. Run a knife around the inside of the cake tin to loosen. Remove the baking parchment and place on a cake stand. Whisk the cream and espresso powder until soft peaks form. Serve on the side or spoon on top of the cake dusted with a little cocoa powder.

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