Flourless Chocolate Cake
Hands On Time: 20 minutes
Total Time: 1 hour and 15 minutes, plus chilling time
Calories: 188 kcal
Net Carbs: 2.8g
This cake shouldn’t work. I mean, it’s like a giant chocolate omelette, how could it turn into a cake?
But it does! A rich and fudgy, decadently chocolate cake.
It doesn’t rise and become fluffy like a standard baked cake but that’s okay because one slice of this indulgent chocolate masterpiece is more than enough to satisfy even the most die-hard chocolate lovers out there.
Completely flourless, so it is suitable for those with a gluten intolerance, I mean if you WANT to share.
4 ounces of unsalted butter
¾ cup of Sukrin Gold granulated sweetener
½ teaspoon of salt
½ cup of good quality cocoa powder, sifted
1 teaspoon of vanilla extract
Pre-heat your oven to 375⁰ F, conventional
Grease and line an 8-inch cake pan and then grease the liner too.
Wrap the outside of the pan tightly in two layers of foil and place it inside a larger baking tray.
Place the chocolate, nut butter and butter in a pot over med-low heat and stir while melting until combined.
Beat the eggs until light and fluffy and then slowly add the sweetener.
Add the melted chocolate mixture and then the cocoa, mixing until combined.
Put your kettle on to boil.
Pour the cake batter into the prepared tin and then half fill the baking tray with boiling water.
This helps the cake to bake at a gentle, even temperature.
Bake for 25 minutes.
Note: The cake will 100% look like it is not cooked enough, the middle will still be very wet and you will be tempted to put it back in for a few more minutes. DON’T! I pinky-promise you that once you’ve chilled the cake it will be dense and fudgy, not runny.
Store, wrapped, in the fridge for up to one week.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com
Click HERE for PDF version of this recipe.