This diabetic-friendly Bittersweet Chocolate Cake is made with low GI Monkfruit sugar and erythritol. The cake has no added sugar, apart from the sugar that already exists in the chocolate that is used for ganache and the sugar that is naturally in carbohydrates. A bit of real gold is used to decorate the cake. This cake comes in one size only at the moment - 6-inch cake, for 4 to 6 people or more (probably can feed up to 8 people, depending on portion sizes).
- Carbohydrates naturally contain sugar; Diabetics are advised to eat in moderation.
- The texture of the cake is denser and more like "kueh" (soft Asian pastries), as compared to our regular chocolate cake.
- The cake contains a mild coffee that helps to improve the texture. We can omit the coffee but the texture will be even denser.