Flourless Chocolate Cake

1 Reviews
100% would make this recipe again

This is a delicious chocolate cake that is gluten-free, low-FODMAP and keto (less than 3 net carbs per slice).

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Preparation : 15 min Cooking : 45 min Standing : 1 h Cooking Dish : 8 in (20 cm) diameter
210 calories/serving

Ingredients

2/3 cup butter, unsalted 150 g
280 g dark chocolate (90% cacao, in small pieces
10 g instant coffee 1/4 cup
3/4 cup monkfruit sugar substitute, powdered 150 g
6 eggs size large
1/4 cup cocoa powder 22 g
2 tsp vanilla extract 10 mL

Before you start

A hand-held or stand mixer will make things easier for this recipe.

If you have granular instead of powdered sweetener, put it in a coffee grinder and pulse until it has reached a powdered consistency.

Method

  1. Preheat the oven to 175°C/350°F. Grease and line an 8-inch (20 cm) springform pan.
  2. Melt the butter and chocolate in the upper part of a bain-marie. When the mixture is melted and smooth stir in the coffee powder and the sweetener. Stir until mostly dissolved. Remove from the heat and let cool for a few minutes.
  3. Add the eggs, cocoa powder and vanilla extract, and using a mixer, beat on medium speed until smooth, about 3 min.
  4. Pour the batter in the prepared pan. Put the pan in the middle of the oven. Bake until cooked through, but still has a slightly fudgy center, about 45 min.
  5. Cool on a rack at least 1 hour before serving.

Nutrition Facts Table

per 1 serving (60 g)

Amount

% Daily Value

Calories

210

Fat

19 g

29 %

Saturated 11.3 g
+ Trans 0.4 g

59 %

Cholesterol

90 mg

Sodium

30 mg

1 %

Carbohydrate

6 g

2 %

Fibre

3 g

11 %

Sugars

1 g

Net Carbs

3 g

Protein

5 g

Vitamin A

10 %

Vitamin C

0 %

Calcium

2 %

Iron

12 %
More info

Claims

This recipe is :
Source of  :
Fibre, Folacin, Iron, Pantothenic Acid, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E
Low  :
Sodium
More info

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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