Melt the fat and chocolate in a saucepan over a low heat.
Whisk the eggs until fluffy using an electric whisk. Add the SteviaSugar and vanilla sugar and whisk until the mixture is light and airy. Add the chocolate mixture. Line a baking tin with greaseproof paper and grease the sides, then pour in the mixture.
Bake in the centre of the oven for 15-20 minutes at 175 °C. The cake should be sticky in the middle. Leave to cool in the tin. Serve the cake with a little low-fat crème fraîche and fresh berries.
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