Keto flourless chocolate cake 2 LILYS BAKER BAR-headbangers kitchen

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 9
Ingredients
200 grams Lily’s Dark Chocolate Premium Baking Bar 55% Cocoa 1 bar 4 large Egg, fresh, whole, raw 100 grams Butter, unsalted 6 tbsp Organic Valley Heavy Whipping Cream (100g-I used a little less since I’m using 55% Lily’s chocolate instead of 85% regular dark chocolate per recipe)0.1875 cup Swerve Erythritol Granular low carb sweetener (3Tbsp Test it before adding may be too sweet)
Directions
Butter an 8’ cake tin Break the chocolate into even pieces. Add the butter and microwave in short bursts till the chocolate is melted. You can also do this over a double boiler. Add the cream and Truvia and mix thoroughly. Add the egg yolks, one at a time, mixing until just combined. Whisk the egg whites separately with a pinch of salt just until stiff peaks form (careful, do not over beat). Fold the egg whites into the chocolate mixture in thirds gently until no white streaks remain. Bake at 160 C (325 F) for about 45 minutes or until the rest of the cake is set but the centre just jiggles. Bring to room temperature then chill for at least 4 hours before serving. This also freezes really well. Note: Don't worry if the chocolate mix looks like it's splitting when you add the cream, just continue to whisk it for a few more minutes and it will emulsify into this shiny, rich ganache. Recipe Notes Tips to Keep in Mind While Making the Keto Chocolate Cake You can use Bakers Chocolate , but do taste and adjust the sweetener accordingly, so your cake doesn’t become too bitter Don’t fret if the butter separates from the chocolate when you add the egg yolks! Use an electric whisk and mix for a good five to seven minutes until it comes together like a thick batter. If you’re really worried about it not emulsifying, just leave out the cream. You can whip it separately and top the cake with it. The keto chocolate cake will rise and deflate a bit after you take it out of the oven; this is perfectly normal. Use a spatula to fold the egg whites in and don’t beat it in with the whisk, as this will deflate the cake. For a chocolate-orange cake, add a bit of unsweetened orange extract or the zest of one orange into the chocolate mix before you fold in the egg whites. Serving Size: Makes 8 slices in 8” round cake tin OR I USED 9”x9” nonstick pan so 9 pieces total

Number of Servings: 9

Recipe submitted by SparkPeople user FBEEZY.
Servings Per Recipe: 9
Nutritional Info Amount Per Serving
  • Calories: 224.4
  • Total Fat: 23.1 g
  • Cholesterol: 120.3 mg
  • Sodium: 36.1 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 4.5 g

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