A Low Carb adaptation of a Nigella classic

I love chocolate cake, I used to love the original version of this and have finally got around to adapting it. I have been meaning to do some experimenting with Fiber Flour for a while and in this it gives a good texture. If you have no Fiber flour replace with 150g of ground almonds or almond flour.

Low carb version of Nigellas chocolate olive oil cake

Makes about 12 slices

150 ml/ 2/3 cup regular olive oil (plus more for greasing)

50g/ 1/3 cup cacao powder, sifted

125ml/ 1/2 cup boiling water

2 teaspoons best vanilla extract

125g/ 1 cup fiber flour

½ teaspoon bicarbonate of soda

200g/ 1 cup low carb granulated sweetener of your choice

3 eggs

Preheat  oven to 170 C/150 C fan-forced. Grease 23cm/ 9 inch tin with a little oil and line the base with baking paper.

Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolate paste. Whisk in the vanilla, then set aside to cool slightly.

In another small bowl, combine the fiber flour with the bicarb and pinch of salt.

Put the sugar, olive oil and eggs in a small bowl and beat together  until you have a pale yellow, thickened cream, it should roughly double in capacity.

Pour in the cocoa mixture, beating as you go. When it is all mixed in, tip in the fiber flour mixture.

Scrape down the sides, and stir a little with a spatula, then pour the batter into the prepared tin.

Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cocktail stick should come out mostly clean but with a few sticky chocolate crumbs on it.

Leave to cool for at least 10 minutes on a wire rack, still in the tin, and then ease the sides of the cake with a small metal spatula and remove fromthe tin.

Leave to cool completely or eat while still warm with some ice

cream, as a dessert.

nutrition

Net Carbs 6g

Calories 176

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