Directions
Melt the butter and chocolate together with coffee in a saucepan over low heat. Stir the mixture evenly. Remove from heat and allow to cool slightly.
Beat the eggs and Sukrin Icing until well combined. Mix this with the chocolate.
Pour the batter into a small, round baking pan (20cm) lined with baking paper. Bake the cake on a rack in the middle of the oven at 175C for 50-60 mins. Keep an eye on it so the top does not burn. The long baking is necessary because the cake does not contain flour.
Let the cake cool completely in the tin, in the fridge (preferably overnight). Loosen the cake from the tin by running a sharp knife around the edge of the cake.
Serve the cake at room temperature with a sprinkle of Sukrin Icing.
Store the cake in the refrigerator.
Nutrition
Calories 350,
Protein 5 grams,
Carbs 2 grams,
Fat 34 grams,
Fiber 6 grams
