You need:

•    a 20cm tin, loose bottomed, oiled and lined in oven paper. Otherwise use shaped paper liners.
•    Preheat the oven to 190C/gas 5

150g very dark chocolate (from 85 to 100% cocoa), broken up
150g unsalted butter
6 tablespoons heat- and cold-stable sugar substitute
1 tablespoon honey

4 eggs, separated
200 grams pure ground almonds

75 ml fresh cream

500ml fresh  or double cream or a mix of both

A punnet of fresh raspberries

How:

 

1. Start by whisking the egg whites in a machine.  I use my Kenwood.  When their volume has become huge and their texture stiff, I switch it off.
2. While the egg whites are whisking, put the chocolate, butter, sugar substitute and honey in a pan over a very low heat and stir until everything has melted and incorporated.
3. Then take them out of the pan and pour them into a large bowl. Leave them to cool a little.
4. When they have, pour in the egg yolks and beat gently with a balloon whisk.  Then add the cream and the almonds until you have a semi-runny paste.
5. Start your machine again on a very low speed and add the chocolate mix into the egg whites spoon by spoon while whisking.
6. The resultant mix should be glossy and airy and a very rich dark brown.
7. When it has cooled, slice it across in three
8. Should you like, you can also make a nice cup of espresso and pour it into the cake while it’s still hot.  In this case, the low-carb ice-cream on the side would be fabulous.
9. I prefer this method though: whisk your double and fresh cream until they are airy and light and semi-stiff and layer the cake with them, placing raspberries in the mix as you go along, leaving some nice ones for the top. Fabulous.
10. Decorate with some mint leaves#

Serve with this amazing Low-Carb Vanilla Ice-Cream by Mona Farrugia