📝 About This Recipe
Indulge in a dessert that marries the intensity of a French truffle with the elegance of a classic torte, all while remaining perfectly keto-friendly. This cake relies on high-quality fats and premium cocoa to achieve a fudgy, melt-in-your-mouth texture that defies its low-carb status. It is the ultimate centerpiece for any celebration, offering a sophisticated bitterness balanced by a whisper of vanilla and a silky smooth finish.
🥗 Ingredients
The Chocolate Base
- 8 ounces Sugar-free dark chocolate chips (at least 70% cocoa equivalent)
- 1 cup Unsalted grass-fed butter (cubed, at room temperature)
- 1 teaspoon Espresso powder (to enhance the chocolate flavor)
- 1 tablespoon Pure vanilla extract
The Batter Structure
- 3 pieces Large eggs (at room temperature)
- 3/4 cup Granulated Erythritol or Monk Fruit sweetener (powdered version preferred for texture)
- 1/2 cup Unsweetened cocoa powder (Dutch-processed for a deeper color)
- 1/4 teaspoon Sea salt (fine grain)
Silky Chocolate Ganache Topping
- 4 ounces Sugar-free dark chocolate (finely chopped)
- 1/2 cup Heavy whipping cream
- 2-3 drops Stevia glycerite (optional, for added sweetness)
Garnish
- 1/2 cup Fresh raspberries
- 4-5 pieces Fresh mint leaves
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Grease an 8-inch springform pan generously with butter and line the bottom with a circle of parchment paper.
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2
In a microwave-safe bowl or using a double boiler, combine the 8 ounces of chocolate chips and the cubed butter. Melt in 30-second increments, stirring in between until completely smooth.
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3
Whisk the espresso powder and vanilla extract into the melted chocolate mixture. Set aside to cool slightly so it doesn't scramble the eggs later.
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4
In a separate large mixing bowl, beat the eggs and the granulated sweetener together using a hand mixer on medium-high speed for about 3-5 minutes. The mixture should become pale and double in volume.
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5
Gently fold the cooled chocolate-butter mixture into the aerated eggs using a silicone spatula. Use a light hand to maintain the air bubbles.
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6
Sift the cocoa powder and sea salt over the wet ingredients. Sifting is crucial to avoid any dry lumps in this flourless batter.
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7
Continue folding gently until no streaks of cocoa remain and the batter is a uniform, glossy dark brown.
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8
Pour the batter into the prepared springform pan and smooth the top with your spatula. Tap the pan firmly on the counter once to release large air pockets.
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9
Bake for 35-40 minutes. The edges should be set and the center should remain slightly soft to the touch (it will firm up as it cools).
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10
Remove the cake from the oven and let it cool in the pan for at least 15 minutes before carefully releasing the springform sides.
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11
While the cake cools, prepare the ganache: Heat the heavy cream until it just begins to simmer, then pour it over the 4 ounces of chopped chocolate. Let sit for 2 minutes, then whisk until glossy.
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12
Pour the ganache over the center of the cooled cake, allowing it to drip naturally down the sides. Top with fresh raspberries and a pinch of flaky salt.
💡 Chef's Tips
Use room temperature eggs to ensure they whip to maximum volume for a lighter cake texture. If your sweetener feels gritty, pulse it in a blender for 30 seconds to create a 'powdered' version that dissolves instantly. Do not overbake! A flourless cake continues to cook after it leaves the oven; the center should still have a slight jiggle. For the cleanest slices, dip a sharp knife in hot water and wipe it dry between every single cut. If you are sensitive to the cooling effect of Erythritol, try a blend of Monk Fruit and Allulose for a more natural sugar taste.
🍽️ Serving Suggestions
Serve with a dollop of unsweetened whipped cream infused with a touch of cinnamon. Pair a slice with a glass of dry red wine, such as a Cabernet Sauvignon, to complement the dark cocoa. Enjoy alongside a hot cup of black coffee or a double shot of espresso. Add a side of sugar-free vanilla bean ice cream for a classic 'à la mode' experience. Lightly dust with extra cocoa powder just before serving for a professional, matte finish.