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Chocolate Espresso Cake

The perfect partner for an afternoon coffee


FliberFlour                                                    200g

Butter                                                           175g

Sugar-Free Dark Chocolate                         200g

Sugar Substitute                                          70g

Large Eggs                                                  4 (separated)

Strong Espresso                                          50mL

  1. Melt the dark chocolate and butter together with the espresso in a bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water, stirring occasionally.

  2. Meanwhile, whisk together the egg yolks and the sugar until thick and pale – about 5 minutes with a handheld electric whisk.

  3. Fold the chocolate mixture into the egg and sugar mixture and then fold in with the flour

  4. In a separate clean bowl, whisk the egg whites into stiff peaks and then fold this into the cake mixture.

  5. Divide into greased and lined baking tins.

  6. Bake at 170°C for 25-30 minutes.

  7. Enjoy!

Nutritional Information

per 100g

Fat                                 -g

Carbs                              -g

Fiber                               -g

Protein                            -g

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