Low-GI Chocolate Fondant Cake

Ingredients

• 3 Eggs (separate the whites from the yolks)
• 50 g Coconut sugar
• 50 g Hazelnut butter (or pecan or cashew butter)
• 50 g Almond flour
• 150 g Baking dark chocolate (70–75% cocoa) (dark chocolate)
• 200 ml Almond cooking cream (or regular cream if you do not want an almond flavor; the method also allows dairy cream)
• Vanilla extract (quantity not specified)
• Fleur de sel (a pinch in the batter)
• Salt (a small pinch for whipping the egg whites)

Steps

1. 1

   Separate the egg whites from the yolks and set them aside separately.

2. 2

   Mix the yolks with the coconut sugar and vanilla extract until the mixture is slightly frothy.

3. 3

   Add the hazelnut butter and mix.

4. 4

   Add the almond flour and a pinch of fleur de sel, then mix.

5. 5

   Melt the chocolate with the almond cream (or your chosen plant-based or dairy cream) until smooth and glossy.

6. 6

   Pour the ganache into the egg yolk mixture and mix to incorporate.

7. 7

   Whip the egg whites with a small pinch of salt until stiff peaks form.

8. 8

   Using a spatula, gently fold the whipped egg whites into the batter a little at a time.

9. 9

   Pour the batter into a 20 cm round pan lined with parchment paper. The batter should be thick, approximately 5 cm deep.

10. 10

    Bake at 180 °C for 20 minutes. Monitor the baking: the cake should not be runny, but should remain fudgy.

11. 11

    Serve a slice and enjoy.

Notes

The preparation time is estimated. The recipe does not specify the amount of vanilla extract or any possible additional baking time; monitor the cake so that it remains fudgy without being runny.

Nutrition per serving

• dessert
• cake
• gluten-free
• lactose-free (with almond cream)
• butter-free
• low glycemic index
• oven-baked