Simple and quick choclate cake bites which can also be made into larger cake if preferred and only contain 3 ingredients.
Prep Time 15 minutes
Cook Time 10 mins
Servings 12
Ingredients
- 165 gm Lint 90% Cocoa Supreme Chocolate
- 15 gm Xylitol
- 3 eggs
Instructions
- Preheat oven to 170 deg C
- Separate the eggs and place egg whites into mixing bowl
- Place the broken-up chocolate into a metal bowl and melt using a double boiler over hot water
- Allow to cool a little then add the egg yolks and mix with a whisk
- Beat eggs to very stiff peaks using electric mixer
- Take a third of the meringue mixture and add to chocolate and egg mixture, blending well with the whisk
- Once blended, add the remaining meringue mixture half at a time, mixing well and trying to keep as much air in mixture as possible
- Divide evenly into silicone mini cupcake tray (12 molds)
- Place into oven and bake for 10 – 12 mins or until cooked
- Allow to cool slightly then serve hot or cold
Served with 20 gm of organic raspberries, heated in pan before being spooned over, and Meander Valley double cream
Nutrition (approx calculations excluding raspberries and cream)
Calories: 118 cal | Net Carbs 2.2g | Protein: 3.7g | Fat: 10.3g | Fiber: 3.5g | Sugar: 1.1g