Description
Sugar Free Flourless Chocolate Cake features a dreamy dark chocolate flavor enhanced by espresso powder and then topped with a sugar free chocolate ganache.
Ingredients
Scale
1 cup unsweetened chocolate bar chopped (e.g., Baker’s bar)
8 tablespoons unsalted butter, room temperature
1 scant cup Allulose
1/4 teaspoon salt
2 teaspoons espresso powder
1 teaspoon vanilla extract
3 large eggs
1/2 cup Dutch Process Cocoa
1 cup sugar free chocolate chips (e.g., Lily’s)
1/2 cup heavy cream
Instructions
- Heat the oven to 375ºF. Line an 8-inch round cake pan with parchment paper, set aside.
- In a heatproof bowl, melt the chocolate and butter in the microwave in 15-20 second bursts, until the butter is melted and the chocolate is soft.
- Stir in the allulose, vanilla extract and espresso powder.
- Whisk in the eggs until smooth, but don’t over beat. Then add in the cocoa powder and stir until smooth.
- Pour the batter into the prepared cake pan and bake for 25 minutes. The cake is done if the top has formed a thin crust and a toothpick comes out mostly clean.
- Cool the cake in the pan for a couple of hours.
- Make the ganache. Pour the sugar free chocolate chips in a medium heatproof bowl. Warm the heavy cream in the microwave until just warm, then pour the warmed cream over the chocolate chips. Stir together until the chocolate chips are melted and the mixture is smooth.
- Top the cake with the ganache and let it set before serving with fresh berries and whipped cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Cake