Lovely cake without flour.  This cake was a hit!  I don't often make bundt cakes, because my pan is old.  I need another one!!  I love those little mini bundt pans - so cute!
  I almost bought some of those the other day, now I'm sorry I didn't!  

21/2 oz sugar-free chocolate chips (45 g)
1/cup butter (75 mL)
6 extra-large eggs, separated
1/tsp lemon juice (1 mL)
Liquid sweetener (sucralose or stevia) to equal 3/4 cup (175 mL)
1/3 cup powdered erythritol (75 mL)
12/cups ground hazelnuts (400 mL)
1 cup Crème Fraiche, OR simple whipped cream (250 mL)
Few raspberries for garnish, (optional)
Chocolate Drizzle:
1/cup sugar-free chocolate chips (50 mL)
1 tbsp unsalted butter (15 mL)
1 tbsp whipping cream (15 mL)

Line 10-inch (4 L) bundt pan with wax paper or parchment paper (leaving edges high).  Spray pan liberally with nonstick cooking spray to help paper adhere to pan and spray paper too.  Set aside.

In double boiler, melt chocolate and butter.  In food processor, process egg whites and lemon juice until stiff.  In small bowl, whisk egg yolks, liquid sweetener and powdered erythritol together until smooth.  Whisk in chocolate mixture.

Fold ground hazelnuts and chocolate mixture into beaten egg whites.  Pour batter into prepared pan.  Bake in 350°F (180°C) oven 30 minutes, or until cake tester comes out clean.  Invert bundt pan on wire rack and carefully remove paper. 

Chocolate Drizzle:  In double boiler, melt chocolate chips and butter.  Stir in whipping cream.

Spread cooled cake with Crème Fraiche, OR whipped cream and add a few fresh raspberries, if desired. Drizzle with chocolate.

Variation:  Almond Chocolate Bundt Cake:  Use ground almonds instead of ground hazelnuts.

Yield:  16 servings

1 serving

216.4 calories

4.9 g protein

20.8 g fat
1.3 g fiber

3.9 g net carbs

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