No-bake, sugar-free dark chocolate cake without butter: the perfect dessert for those who love the intense taste of chocolate but want to stay light!

Very quick to prepare and no oven needed. Ideal for Low for a healthy indulgence.
Looking for a recipe for a dessert that is incredibly delicious but at the same time without added sugars?

This Cold Dark Chocolate Cake is the solution! Just a few ingredients are enough to create a fantastic, no-bake dessert.

Perfect for any occasion, it’s the simplest and fastest way to enjoy chocolate healthily, even with pasteurized eggs.
Traditional recipe and also with the Thermomix.

Thought for you:

Cost: Very economical
Rest time: 2 Hours
Preparation time: 15 Minutes
Portions: 10
Cooking methods: No-Bake
Cuisine: Italian
Seasonality: All Seasons

271.93 Kcal

calories per serving

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Energy 271.93 (Kcal)
Carbohydrates 26.75 (g) of which sugars 5.58 (g)
Proteins 7.04 (g)
Fat 17.56 (g) of which saturated 3.67 (g)of which unsaturated 6.66 (g)
Fibers 4.05 (g)
Sodium 78.08 (mg)

Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

5.3 oz sugar-free Digestive biscuits (or your preferred choice)
3.5 oz almonds (or your preferred choice of nuts)
3.5 oz dark chocolate 60-69%
1.4 oz erythritol
4.4 oz Greek yogurt
3 egg yolks
1.8 oz sugar-free Digestive biscuits
as needed pistachio flour (or unsweetened cocoa)
as needed blanched almonds

Sugar-Free Dark Chocolate Cake

Tools

1 Springform Pan 9 inches
1 Chopper or Thermomix
2 Bowls

Steps

Let’s go to the kitchen

Traditional preparation
Put the biscuits in your food processor bowl and chop coarsely: Transfer to a bowl and set aside.
Now put the almonds in the bowl and chop leaving some pieces visible. Transfer to the bowl together with the biscuits and set aside. You can also use crushed almonds.
Roughly chop the chocolate, put it in a microwave-safe glass bowl along with the sweetener, and melt.
To pasteurize the eggs, add the yolks one by one and mix simultaneously with a whisk.
Add the Greek yogurt and mix.
At this point, add the nuts and the biscuits, chopped and mix well with a spatula. Transfer the mixture to a bowl.
Prepare a bowl of water to dampen your hands and spoon.
Grease a springform pan with oil and place pieces of biscuits on the base to cover the entire bottom,
Then half of the mixture.
Level with the back of a wet spoon,
and again more pieces of biscuits,
and finally the rest of the mixture leveling it.
Sprinkle the surface of the cake with pistachio flour or unsweetened cocoa and decorate with almonds.

Refrigerate for at least 2 hours.
After the time has elapsed, use a knife to detach the cake from the edges of the springform pan and serve the ready Sugar-Free Dark Chocolate Cake
Place the biscuits in the bowl and chop coarsely: 5 sec./speed 4. Transfer to a bowl and set aside.
Place the nuts in the bowl, chop: 5 sec./speed 6. Transfer to the bowl along with the biscuits and set aside.
Add the chocolate in pieces and chop: 4 sec./speed 7.
Melt the chocolate: 3 min./122°F/speed 1.
Let’s pasteurize the yolks
Mount the butterfly
Add the yolks to the melted chocolate and the sweetener and mix for 3 minutes at 176°F speed 4
Now add the yogurt, and mix: 30 sec./speed 4.
Add the nuts and biscuits, and mix well: 30 sec./reverse/speed 3 with a spatula.
From here continue the instructions at number 5 to assemble the cake.