Have your cake and eat it too

25 Apr 2012 5:28 PMChristine Barnes

Looking for a high protein low sugar/carbohydrate snack? Here it is! This cake keeps well and can also be frozen. Full of nutrition, antioxidants and protein - you can't lose.



This is a recipe that I've made for years. It's high in protein (eggs and almonds) and it's rich enough that you only need to have a small serve to feel satisfied.  It's glorious served with some lovely organic cream and for special occasions you can get a little fancy and add a tablespoon of black coffee and/or liquor.


  • 125g 85% Organic chocolate, chopped (I use Green and Black)
  • 100g unsalted organic butter, softened
  • 1 cup ground organic almonds
  • 3 organic eggs, separated
  • Teaspoon of organic vanilla essence


Preheat oven to 160c. Butter an 18cm round cake tin and line it with baking paper. (If you are sure your springform tin does not leak you might prefer to use it, as this cake is fragile and often cracks when turned out.)

Break chocolate up into a bowl over water or in a double boiler. Stir when melted and add butter and vanilla. Mix well.

Add ground almonds and stir very well. Remove from heat and cool slightly.

Lightly beat egg yolks and stir into bowl.

Beat egg whites until firm. Lighten chocolate mixture with a spoonful of egg white, then fold in rest of whites and spoon into prepared tin. Bake for 40-45 minutes.

The cake will still test a little gooey in the centre. It will have developed a crust and be very fragile. Cool completely in the tin, then carefully invert onto a serving plate.