Valentine’s Day immediately springs to mind when you see a heart shaped cake, but these Sugar Free Chocolate Raspberry Cakes are a wonderful edible gift for the friend who has everything at any time of the year. Nothing is more special than a homemade cake, heart shaped and filled with love.

Made with freeze dried raspberries and topped with fresh raspberries, these little cakes really are the perfect treat. If you are feeling really indulgent, they pair really well with a dollop of fresh cream too! We made these as an edible gift, with our Perfect Sweet xylitol, but you can make them with our Slimsweet™ Monk Fruit Sweetener also.

Sugar Free Choclate Raspberry Cake

Makes 6 – 10 (depending on size of heart cookie cutter)

Ingredients

• 300g Raw Dark Chocolate or good quality sugar free dark chocolate
• 250g butter
• 120g Perfect Sweet™ xylitol
• 2 tbsp freeze dried raspberries, crushed
• 2 tbsp gluten free flour
• 5 X-large eggs, (60g)
• 225g almond meal
• Grated chocolate and extra raspberries to decorate.

Method

1. Preheat oven to 180°C/160°C fan-forced.  Brush a 20 x 30cm slice tray with butter to grease.  Line base and sides with baking paper.
2. Place the chocolate, butter, xylitol and dried raspberries into a heat-proof bowl large enough to sit on the rim of a saucepan without touching the water. Stir constantly until the chocolate melts and the mixture is smooth. Set aside to cool.
3.  Add the gluten free flour and beat into the chocolate mixture.
4. Add the eggs, one at a time, beating well after each egg is added.
5. Gently fold in the almond meal until well combined.
6. Pour mixture into prepared pan and bake for 45 – 50 minutes or until a skewer inserted into the centre comes out clean with a few crumbs.
7. Cool in the pan for 15 minutes, then turn onto a plate to finish cooling.
8. Cut into shapes using a heart cookie cutter. Decorate with chocolate and extra raspberries.