Low-Carb Chocolate Mess with Berries & Cream

Written by Emma Tommasini


Mum won't say no to this decadent dessert that won't ruin the waistline. A fancy low-carb chocolate cake, whipped cream, nuts and berries.

8 Servings

15 minutes Preperation, 20 minutes Cooking Time 

Ingredients
Dark chocolate cake

  • 125 g dark chocolate with a minimum of 70% cocoa solids
  • 75 g butter
  • 2½ eggs
  • ½ pinch salt
  • ½ tsp vanilla extract


For Serving

  • 225 ml fresh raspberries or fresh blueberries
  • ½ tsp vanilla extract
  • 3 tbsp lime juice
  • 50 g pecans, chopped
  • 60 ml (20 g) roasted unsweetened coconut chips
  • 225 ml heavy whipping cream 

 

Instructions
Dark chocolate cake

  1. Preheat the oven to 160°C. Use a spring form, maximum 9 inches (20-22 cm) in diameter. Grease the form with some butter or coconut oil and fasten a piece of round parchment paper to the bottom.
  2. Break the chocolate into pieces and dice the butter. Melt together using a double boiler or the microwave. Be careful, chocolate can burn so stir often. Let cool a little when melted.
  3. Separate the eggs and put the yolks and whites in separate bowls. Add the salt to the egg whites and whisk until stiff peaks form. Set aside.
  4. Add the vanilla to the egg yolks and whisk until smooth.
  5. Pour the melted chocolate and butter into the egg yolks and mix well. Fold in the egg whites. Keep folding until you can't see any white streaks from the egg whites but no more than that.
  6. Pour the batter into the form and bake for 15-20 minutes. Probe with a knife to see when it's ready. It should be moist, but not runny.

For serving

  1. Mix berries, lime juice and vanilla in a small bowl. Let sit for a few minutes.
  2. Pour the cream into a large bowl and whip it until soft peaks form.
  3. Divide the dark chocolate cake into bite sizes with your fingers. Distribute to serving plates.
  4. Add the berries and sprinkle coconut flakes and nuts on top.
  5. Serve immediately with a generous amount of whipped heavy cream 

 

Nutrition per serving:

Net carbs: 9 g
Fiber: 3 g
Fat: 32 g
Protein: 5 g
kcal: 355

 

 

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