Flourless Chocolate Cake

This light and airy cake combines creamy chocolate with just a few additional ingredients to make a simple dessert that will satisfy even the pickiest chocolate lover.

PREP TIME: 15 MINUTES

COOK TIME: 45 MINUTES

PASSIVE TIME: 1 HOUR

MAKES: 8 SERVINGS

SERVING SIZE: 1 SLICE

1 tsp butter (for greasing)

7oz (200g) unsweetened dark chocolate, chopped

¹⁄₃ cup (2.8oz/80g) unsalted butter, diced

¹⁄₂ tsp salt

6 large eggs, separated

1 cup (4.5oz/130g) granular erythritol

1. Preheat the oven to 275°F (135°C) and coat the interior of an 8-inch springform pan with 1 teaspoon butter.

2. In a medium glass bowl, combine the chocolate and butter. Microwave on high for 90 seconds, stirring every 30 seconds, until the ingredients are melted. Add the salt and stir. Set aside to cool.

3. In a medium bowl, beat the egg whites until stiff peaks form, then slowly add the erythritol and continue mixing until the erythritol is completely dissolved.

4. Once the chocolate and butter mixture has cooled completely, add the egg yolks. Whisk to combine.

5. Pour the chocolate into the middle of the egg whites. Use a spatula to gently fold the chocolate into the egg whites.

6. Pour the cake mixture into the prepared pan. Place the pan on the middle oven rack and bake for 50 minutes, checking the doneness after 40 minutes by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, remove the cake from the oven and let it cool completely before cutting into 8 equal-sized servings. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 weeks.

Tip If the top becomes cracked, you can sift confectioners erythritol over top or lightly spread whipped cream over the top of the cake.

NUTRITION PER SERVING

257
CALORIES

25g
TOTAL FAT

9g
TOTAL CARBS

5g
NET CARBS

4g
PROTEIN

Flourless Chocolate Cake