Keto - Dark Chocolate Cake

All Recipes
Snacks Desserts

Prep Notes


OMG this is melt in your mouth goodness!!


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 crowd pleaser.

Yields

16 servings

Ingredients


  • 8¾ oz. dark chocolate with a minimum of 70% cocoa solids
  • 1⁄3 lb butter
  • 5 eggs
  • 1 pinch salt
  • 1 teaspoon vanilla extract

Directions


  1. Preheat the oven to 335°F (160°C). Use a springform pan, maximum 9 inches (20-22 cm) in diameter. Grease the form with some butter or coconut oil and fasten a piece of round parchment paper to the bottom.
  2. Break the chocolate into pieces and dice the butter. Melt together using a double boiler or the microwave. Be careful—chocolate can burn so stir often. Once melted, stir until smooth and let the mixture cool just a little.
  3. Separate the eggs and put the yolks and whites in separate bowls. Add the salt to the egg whites and beat with a mixer until stiff peaks form. Set aside.
  4. Add the vanilla to the egg yolks and whisk until smooth.
  5. 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.
  6. This cake is best served cold or lukewarm with berries 

Notes


 The egg whites will whip better if they are at room temperature (most of us here in the USA keep eggs in the fridge). The bowl for the whites needs to be very clean. A tiny bit of fat/oil/grease will result in less that optimum whipping. You can use Cream of Tarter instead of the salt in the whites. Cream of Tarter is an acid which makes even more volume.


If you want frosting, as I do...I made this frosting here:

Maple Peppermint Frosting


Macronutrients:1 serving (I used 2 duck eggs and 2 chicken eggs)

Calories: 174 kcal

Net carbs: 6.5g

Protein: 2.8g

Total fat: 14.2g

Saturated fat: 8.6g



Credit

dietdoctor.com

https://www.dietdoctor.com/recipes/dark-chocolate-cake

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DISCLAIMER: I am a Certified Holistic Health Coach and certified by the American Association of Drugless Practitioners. I received my training from the Institute of Integrative Nutrition in New York, NY, USA, where I studied over 100 dietary theories, practical lifestyle management techniques, and innovative coaching methods with some of the world’s top health and wellness experts, including Dr. Andrew Weil, Dr. Deepak Chopra, Dr. David Katz, Dr. Walter Willett, Dr. Mark Hyman, Dr. Alejandro Junger, Dr. John Douillard, Dr. Liz Lipski, Dr. Josh Axe, Donna Gates, and many other leading researchers and nutrition authorities.

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