The Times Magazine - UK (2022-01-29)

burn. Drizzle over the oil, then scatter over
the oregano, chilli and some salt and pepper.

3. Bake for 30 minutes until the onions are
   starting to brown and the tomatoes have
   softened. Serve.

STEFANO’S SQUIDGY

CHOCOLATE MOUSSE CAKE

Serves 12

Warning: this cake is addictive. It’s nut-free,
sugar-free, flourless – and uses dates or sugar
substitute to achieve the same mousse-like
texture of a shop-bought chocolate cake

without the sickly sweet taste. If you prefer

a slightly wider, shallower cake, you can use a

24cm cake tin and cook for 5 minutes less in

the oven. It can be eaten in small squares like

a brownie with soured cream or Greek yoghurt.

• 125g butter, plus extra for greasing


• 8 Medjool dates, stoned and roughly
  chopped, or 100g erythritol (sugar substitute)


• 200g dark chocolate (at least
  85% cocoa solids)


• 6 eggs

1. Preheat the oven to 170C (190C non-fan) and
   grease a 20cm high-sided, spring-form cake tin

(see intro if you prefer to make a larger,

shallower cake).

2. If using the dates, soak them in 150ml
   just-boiled water for a few minutes, then
   mash them to a pulp with a fork or use a
   stick blender. If using erythritol, dissolve
   it in 100ml just-boiled water in a small
   saucepan over a medium-high heat.
   Set aside.


3. Melt together the chocolate and
   125g butter in a bain-marie (a glass
   or metal bowl set over, but not touching,
   hot water in a saucepan over a medium
   heat) or in a small bowl in the
   microwave. Set aside to cool.


4. Separate the eggs into 2 mixing bowls.
   Add the date or erythritol mixture to the
   egg yolks and stir through with a hand
   whisk or large spoon. Then add the
   chocolate mixture to the egg yolks and
   stir again to combine.


5. Whip the egg whites until just firm
   enough to stand in peaks. Use a large
   metal spoon to fold the egg whites
   into the chocolate mixture. Pour into
   the prepared cake tin and smooth the
   surface. Bake for 30-35 minutes. It is
   ready when the crust feels firm but
   there should be a slight wobble to
   it; it will continue setting as it cools.
   Remove from the oven and leave to cool
   to room temperature before removing
   from the tin.


6. Serve the cake at room temperature
   or put it into the fridge once cool, where
   it will keep for a couple of days. Note:
   the cake is quite fragile. n

Per serving with dates:

15.1g net carbs, 3.5g fibre,

4.7g protein, 19g fat, 256 calories

With erythritol:

4.2g net carbs, 2.4g fibre,

4.4g protein, 19g fat, 212 calories

Extracted from The

Low Carb Weight-

Loss Cookbook by

Katie and Giancarlo

Caldesi, published

by Kyle Books on

March 3 (£20)

Carbs

4.2g

Calories

212

Eat!

LOW CARB

The Times Magazine 49