King of the Night Cake


KING OF THE NIGHT CAKE Diabetic Compatible, CHOCOLATE, Need I say more?
Need I say more?

King of the Night Cake

(Based on the Queen of Sheba cake)

6 servings

Net Carbohydrates     13g


This cake is only about 11/2 inches high but very chocolaty and rich

It is only a little bit more difficult than the previous recipes but really, I mean really worth it.  I thought to make it easier to follow I would group the ingredients by step.

My 96 year old aunt Sylvia wanted to know why I named the cake king of the Night and not Queen of the night. I told her :”It has nuts.”

For step 2

1 – 1/3- cup toasted almonds, cooled

2 – 1/2 cup flour divided ¼ and ¼

3 – 1 Tbsp. unsweetened dark cocoa

For step 3

4 – 3.5 ounce bar of PERGINA bittersweet chocolate or equivalent

5 – 2 Tbsp. Strong cold coffee

6 – 2 Tbsp. Bourbon (may substitute more coffee or Trop 50 Orange juice)

For step 4

7 – ¼ pound (1 stick) unsalted butter at room temperature


9 – 4 egg yolks

10 – t ¼ tsp. Almond extract

11 – 1 tsp. Pure Vanilla extract

For step 5

12 – 1- Tbsp. Sour cream

13 – 1/2 tsp. cider vinegar

14 – ½ tsp. baking soda

For step 8

15 – 4 egg whites

16 – ¼ tsp. cream of tartar

17 – a pinch of salt


cooking spray for the springform pan


Preheat oven to 350

STEP 1 – Spray an 8-9 inch springform pan with Pam. Cut a piece of parchment paper or waxed paper to just fit into the bottom of the pan.

STEP 2 (This step can be done a day in advance!) – In a food processor, pulverize the almonds with ¼ cup of the flour and the cocoa. ( ingredients 1-2-3)

STEP 3Over, not in, BARELY SIMMERING water, allow chocolate to melt into the coffee and Bourbon (ingredients 4-5-6)

STEP 4Beat butter until fluffy and add the GRANULATED SUGAR SUBSTITUTE and beat one minute more, then beat in the egg yolks. Add the almond and vanilla extracts and beat 30 seconds more. (ingredients 7-8-9-10-11)

STEP 5Combine the sour cream, vinegar and baking soda and add to the egg mixture. Beat one minute more. (Ingredients 12-13-14)

STEP 6Add the melted chocolate to the egg mixture.

(Note: Should the chocolate mixture break, add a few drops more coffee and whisk until smooth again)

STEP 7STIR the nut mixture into the egg/ butter/chocolate mixture.

STEP 8Beat egg whites until they form a froth. Add the cream of tartar, the salt and 2 Tbsp. GRANULATED SUGAR SUBSTITUTE (ingredients 15-16-17-18) Beat the egg whites until stiff peaks form.

STEP 9Spoon ¼ of the egg whites into the chocolate batter to lighten. Add the remaining egg whites and fold into the batter ALTERNATELY with the remaining ¼ cup of flour.

STEP 10Pour into an 8 inch springform pan that has been sprayed with a cooking spray.

STEP 11Bake at 350 for 20-20 minutes CHECKING  after 20 minutes. For this cake the center should move slightly when the pan is gently shaken.

Let cool for 15 minutes on a rack before removing the spring form.

This cake is so rich and delicious that I do not frost it just dust it with a bit of unsweetened cocoa powder and garnish it with a dollop of SWEETENED (WHIPPED OR SOUR) CREAM and a few berries.

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