This Death by Chocolate Almond Dark Chocolate Cake is so incredibly indulgent. This dark and moist chocolate cake has only six ingredients in it is simply delicious. It serves 12-14 so its a great option for a celebration and is only 200 calories per slice. There are plenty of good fats in this recipe and I use unrefined coconut sugar to sweeten it up.


Serves 12

  • 3 Tbsp of Coconut Oil
  • 100g of High Quality Chocolate
  • 3 Tbsp of Greek Yogurt
  • 150g of Ground Almonds
  • 4 Medium Eggs
  • 100g of Coconut Sugar or unrefined brown sugar
  • For the Cream
  • 4 Tbsp of Greek Yogurt
  • A Squige of Maple Syrup


  1. Preheat the oven to 180 C, then grease a 20cm round cake tin with a little butter and line it with parchment paper.
  2. Chop the chocolate finely with a sharp knife. Fill a saucepan one-third full of water and bring it to the boil, then reduce heat to a simmer. Put the chocolate into a heatproof bowl, along with the coconut oil and place it over the water in the saucepan to melt slowly. Remove from the heat and leave to cool for a few minutes. Once cooled slightly, add the greek yogurt.
  3. Meanwhile crack the eggs into a bowl and add the coconut sugar. Using an electric whisk, whisk the mixture for 5-6 minutes or until the eggs are soft and thick and fluffy.
  4. Now gently fold in the ground almonds and the chocolate into the egg mixture. Once evenly combined, transfer to the pre-lined cake tin and place in the oven for 30-35 minutes
  5. Remove the cake from the oven and once slightly cooled, remove it from the tin and transfer to a plate. Then place in the fridge for 90 minutes.
  6. To make the cream, mix the greek yogurt and maple syrup together and spread on top of the cake or alternatively serve it separately.
  7. Serve in small slices as it is very very very rich and indulgent.