Chocolate Cake

The Vanilla extract is not included in the Nutritional Value because the value of my home made extract is very different then store bought extract. Please make sure all ingredients are at room temperature. I use Tagatesse as sweetener but because that is not easily available in the US I use Splenda in my recipes. I usualy use tartaric acid backing powder.

Servings: 12

4 ½   oz Butter ( 125 gram) at room temperature ½ cup Splenda 4 egg (medium) 1 tbsp vanilla extract ½ cup cocoa powder 1 cup Almond Flour 1 tsp baking powder 1 tsp butter

1   Beat the butter until it is soft and creamy. 2 Add the sweetener and mix. 3 Add the eggs one by one and beat until it is fully mixed with the butter. Do not add the next until the previous is fully mixed in. 4 Add the Vanilla extract. 5 Add the cocoa powder trough a sieve to get the lumps out and mix again. 6 Add ½ a cup of Almond flour and mix it well. 7 Add the other ½ cup Almond flour and the baking powder and mix well again. 8 Use the left over tsp of butter to grease a cake tin (about 9 inch, 24 cm) and poor the batter in. 9 Place in a pre heated oven on 320F ( 160°C) for 40 - 45 minutes. Check if the cake is ready by putting in a skewer, if it comes out clean it is done. If not give it another 5 minutes.

Tips Great with whipped cream and strawberries. If you think the carb count is a bit high then you can lower it by using less cocoa powder.

Nutrition Facts Nutrition (per serving): 162 calories, 134 calories from fat, 15,5g total fat, 78,3mg cholesterol, 63,4mg sodium, 77,6mg potassium, 4,3g carbohydrates, 2,2g fiber, <1g sugar, 4,6g protein, 2,1g net carbohydrates.

Oven Temperature: 320°F

Vanilla Extract

Real vanilla extract is very expensive. All other kinds are usually sugar based and don't even have real vanilla in it. Vanilla extract is alcohol based therefore this recipe is as close as it gets (or the same) as the very expensive kind. It should be placed in a cool, dark place but if you are like me jut put it where you can see it. After 8 weeks it will be really dark and ready to use. As soon as the pods start sticking out of the vodka buy some more and just add to the extract. I have been using the dame bottle for close to a year now. When I found it wasn't getting as dark as I wanted anymore I just added a few more beans. It is important you buy real good quality vanilla beans and not the dried out supermarket beans.

Yield: 1 Liter

12   vanilla bean 33   ounces   vodka (1 liter bottle) 40%

1   Take a little bit of Vodka out of the bottle. 2 Cut the beans lengthwise and scrape out the seeds 3 Put both the seeds and pods in the bottle of vodka. 4 Poor the rest of the Vodka back in until the bottle is full and save the rest of the vodka to add again later. 5 Place the bottle in a cool, dark place for 6-8 weeks. Shake the bottle a few times a week.

Tips great to use in cakes, pancakes and other baked things but I also love it in my coffee.

Nutrition Facts Nutrition (entire recipe): 2161 calories, 0 calories from fat, 0g total fat, 0mg cholesterol, 9,4mg sodium, 9,4mg potassium, 0g carbohydrates, 0g fiber, 0g sugar, 0g protein, 0g net carbohydrates.