My sister made this for us on Easter, and it was so divine the chocolate Easter Eggs I normally go crazy for paled in comparison!

You will need:


For the cake:
- Spray ‘n Cook
- 5 Large eggs
- 1 tablespoon of vanilla extract
- 2.5 cups almond flour
- 3/4 cup sugar substitute (I used Xylitol)
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons dry instant coffee
- 1 tablespoon of baking powder


For the icing:
- 4 tablespoons of butter, softened
- 220g’s full fat cream cheese, softened
- 1 cup sugar substitute
- 1 teaspoon of instant coffee powder
- 3 tablespoons of unsweetened cocoa powder
- 1 teaspoon vanilla extract


Directions:
1. Place oven rack in the centre position and preheat at 180 degrees. Spray a 20 cm round cake tin with Spray ‘n Cook.
2. In a large bowl, beat the eggs until frothy. Add the vanilla extract and ¼ cup tap water to the bowl, beating to combine.
3. In another bowl, mix together all the remaining ingredients.
4. Add the dry ingredients to the egg mixture and beat until well blended.
5. Pour into cake tin and bake for 30 to 35 minutes.
6. Cool on a wire rack for 30 minutes, then refrigerate for 2 hours.
7. Whip together all the icing ingredients till smooth and fluffy. Spread evenly across the cake & decorate with nuts (optional extra)