Low-carb cake

One thing you might imagine having to give up on a low-carb diet is cake, right? Well, not so fast there! You can indeed have your cake and eat it too. Just not at the same time, obviously.

Now, I'm going to break the rules of food blogging here by not including any photos. Why? Because I'm not making the cake today, and you know what? It looks like a fucking cake.

Ingredients:
6 eggs
~100g stevia (I used Natvia, which has 5% carb, 0 sugars)
400g dark choc (I used 85%, you could use higher or lower but the carb count will change)
250ml cream (or use 300ml, if not using a liqueur)
1/3 cup cointreau, rum, or nothing.

Preheat oven to 180C and prepare a cake tin of some description.
Melt choc atop a double boiler or in a microwave or whatever, let cool a bit.
Beat Eggs and stevia. After ~5min, pour in the melted choc while still beating. Continue until it's all well mixed.
Gently fold in the cream (or cream + liqueur) and then pour in to cake tin.
Place cake tin in a roasting pan or some such and pour boiling water in to the pan so that it comes halfway up the side of the cake tin.

Bake for about an hour. Check after half an hour and cover with foil if you think it might get dry or crispy. Unless you like it like that.

Take it out of the oven, but leave the cake in the tin. Let it cool down, cover it if you want, then chuck it in the fridge. DO NOT TOUCH FOR 2 DAYS. Then cut it in to 10-12 pieces, and eat. It'll last a couple of weeks, if you can manage to let it.

Stats? The whole cake contains ~100g carbs, 370g fat and 90g protein. Or about 10/37/9 per 1/10th slice, using 85% chocolate. You can even ice it with a white chocolate/butter icing (roughly equal parts choc and butter melted and cooled, 100g each will cover the cake nicely) and bung on some strawberries without going above ~15g carbs per slice.