For a healthier Christmas pudding try this yummy, sugar-free, chocolate tart with toasted black sesame seeds recipe. It’s so good you wont be missing out on anything and you’ll be feeling less guilty after indulging!

A special thanks to the Chef who created this yummy treat. Here’s a note from the man himself.

Chef Mynhardt Joubert says,”I have made this chocolate tart a 1000 times over using sugar-filled dark chocolate. So, using sugar free chocolate and xylitol for this recipe had me doubting the outcome. But low and behold it tastes event better than before and the flavour of the chocolate is even more pronounced.  Adding the toasted black sesame seeds gives it a wonderful nutty flavour with extra crunch.”

“I have sourced and used Dutched Cocoa powder and Sugar Free Dark Chocolate from Coco Fair In Cape Town.  Check them out at for online orders.”

Serves: Up to 12

Preheat oven to 100 degrees Celsius.


  • 6 extra large eggs
  • 1 cup of xylitol
  • 400 g of sugar free dark chocolate
  • 300 g of butter
  • 45 ml of Montagu Dried Fruit and Nuts Black Sesame Seeds


  1. Whip the eggs in a mixer and slowly add the xylitol while whipping let the mixer run and let the volume triple in size.
  2. In a double boiler, melt the chocolate and butter together and slowly add to the egg mixture.
  3. Pour into a lined 28cm spring form cake tin. Place the tin a large oven tray halfway filled with water to create a Bain marie, with a kitchen towel at the bottom of the oven tray to secure the cake tin
  4. Bake for about and 1 hour and 20 minutes until it has set, let it cool off in the pan.
  5. Toast the black sesame seeds and garnish the cake with cocoa powder and the toasted seeds

*Add sugar free chocolate balls for some festive inspiration