200 gram dark chocolate (70% cocoa or more)
100 grams butter
1 teaspoon vanilla extract
4 tablespoons double cream
1 tablespoon stevia (or other sweetener of your choice such as xylitol)
100 grams almond meal or crushed nuts such as walnuts (optional)
MELT, BEAT, POUR, WHISK, BAKE…
Preheat the oven to 180 degrees celcius, and line a cake tin with baking paper (I used a square tin so I can cut these into square bites).
Melt the chocolate and butter together, then take it off the heat and set aside.
In a bowl, beat the eggs, cream, stevia and vanilla extract together for a good 5 minutes, either by hand or with an electric beater, until it goes light and frothy.
Slowly pour the egg mixture into the chocolate mixture, whisking thoroughly until it thickens up. Stir in the almond meal or nuts if using (it’s fine to leave out).
Pour into a lined tin and bake at 180 degrees celcius for 30-40 minutes. If it starts to burn, turn the heat down.
Cut into pieces (I cut mine it into square bites). Serve as it is, or with some whipped cream, berries, or a little chocolate spread or ganache.