A thin slice of this choccie cake gives you only 9g of carbs so all you need to worry is resisting the second helping.
100g dark chocolate such as lindt
1/3 cup butter
3 eggs, separated
1/3 cup castor sugar
1/4 cup cocoa powder
Preheat oven to 180C line 1.8 L or 20cm springform pan with parchment.
Melt the chocolate and butter in a glass bowl over a pot of simmering water.
Remove from heat stir in egg yolks, sugar and beat egg withes until stiff-peak forms.
Fold into chocolate mixture until just combined.
And bake for 30 to 35 minutes.
Leave cake in pan for 20 minutes, then turn out onto cooling rack to cool completely. Decorate with pop corn mix with peanut butter and chopped almonds.
Prepared, tried and tested by All joy’s lovely cooking