“Chocolate, pure and simple. With a little help from eggs and butter, this flourless chocolate cake never disappoints. If you can separate eggs, you can make this low-carb crowd pleaser.” Low Carb Chocolate Cake – You must try this recipe.
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- 9 oz. dark chocolate with a minimum of 70% cocoa solids
- 51⁄3 oz. butter
- 5 eggs
- 1 pinch salt
- 1 tsp vanilla extract
- Preheat the oven to 320°F (160°C). Use a springform pan, maximum 9 inches (20-22 cm) in diameter. Grease the form with butter or coconut oil and fasten a piece of round parchment paper to the bottom.
- Break the chocolate into pieces and dice the butter.
- Melt together using a double boiler or the microwave oven.
- Be careful — chocolate burns easily so stir often.
- Once melted, stir until smooth and let the mix cool just a little.
- Separate the eggs and put the yolks and whites in separate bowls.
- Add salt to the egg whites and beat with a mixer until stiff peaks form. Set aside.
- Add vanilla to the egg yolks and whisk until smooth.
- Pour the melted chocolate and butter into the egg yolks and mix well. Fold in the egg whites.
- Keep folding just until you can’t see any white streaks from the egg whites.
- Pour the batter into the springform pan and bake for about 15 minutes.
- To test for doneness, insert a toothpick; it should come out with moist crumbs, not runny batter.
- This easy spice cake is almond flour based cake with plenty of warm fall spices like cinnamon, ginger, and cloves. It can be made with butter or a non-dairy oil like coconut. I topped mine with some chopped pecans and walnuts, and when it was finished, I served it with some lightly sweetened whipped cream. Simple and delicious, no need for sweet frosting or glaze.
Per Serving: 241 calories; 21 g fat; 7 g carbohydrates; 4 g protein.
Recipe by: Anne Aobadia, Photo Credit: Emma Shevtzoff
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