Flourless Chocolate Cake
21g
FAT
4g
PROTEIN
4g
NET CARB
Easy
YIELD: 8 Servings
MACRONUTRIENT RATIO: 2.48:1
CALORIES: 218
KETO DIET PLANS: Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil
If you have a craving for chocolate, we have the perfect recipe for you! This decadent, dense, and super satisfying chocolate cake will quell any chocolate cravings. The recipe is a combination of 5 simple ingredients and contains zero flour or nut flours. We like to use 85% dark chocolate that is very lightly sweetened and we do NOT suggest adding any additional sweetener! Serve warm topped with whipped heavy cream. Please not, this cake is dense and rich, no light and fluffy. We hope you enjoy!
INGREDIENTS
88 grams or 6 Tablespoons Butter
150 grams or 1.5 bars Chocolate, 85% Cacao Bar, Green&blacks
150 grams or 3 large Eggs, raw- mixed well
45 grams or 3 Tablespoons Heavy Cream, 36%
4 grams or 1 teaspoon Vanilla Extract - pure
DIRECTIONS
1Melt the chocolate and butter together over a low heat in a saucepan.
2Remove from the heat and allow to cool slightly before adding the vanilla extract.
3In another bowl whisk together the heavy cream and the eggs.
4Slowly add the egg mixture to the chocolate mixture in the saucepan, stirring continuously. As you add more egg mixture, the chocolate and butter will thicken to the consistency of custard.
5Line the bottom of an 8-inch 2-piece cheesecake pan with a piece of parchment paper. then cinch the collar over it to secure the bottom (as for regular use). Grease the parchment paper and sides of the pan with butter. The paper will allow you to easily remove the cake without it sticking to the pan. Pour mixture into pan.
6Bake at 180C/ 350F for 30 minutes. The cake will puff while cooking then fall after removing from the oven. Test for doneness; cake will spring back when pressed lightly. Allow to cool before removing from pan.