A totally delicious Paleo/Keto Flourless Chocolate Cake that is simple to make… YES PLEASE!
To be honest I don’t even know why I made this cake or what inspired me I just ended up making it then thinking of other things I could do with it.
Sometimes with all the recipes I make I am inspired by something I see or hear, or a vision in my head of something I want to photograph so then I create the recipe to match. This recipe must just have been a need for a little cake.
So anyway it is pretty damn awesome! The cake is super moist with a bit of a crisp outer edge. Far from dry this cake needs little else than a sprinkle of cocoa and a dollop of thick cream.
I had one of those visions after making the cake of topping it with ganache and then a pavlova on top with cream and big curls of dark chocolate but time as always gets the better of me. I swear I need to have a team of chefs in my kitchen to help get all my crazy ideas onto a plate. It seems I am always just running out of time.
How to make Keto Chocolate Cake
Can I just say this is far from rocket science. All you need is a bowl and spoon or whisk.
- Melt that chocolate – for even lower carb use a sugar free dark chocolate
- Whisk in sweetener, eggs and salt
- Fold through remaining ingredients
- Pop into a prepared springform
- Bake
- Cool then serve! Best part
What to serve with Keto Chocolate Cake?
You can bust out a great keto ice cream, cream, double cream, creme patisserie or creme anglaise. All these would be delicious maybe even a berry or two.
Love Keto Chocolate Cake or need more dessert ideas?
Try any of the below recipes for an extra dose of deliciousness this time of year
- Jaffa Keto Mousse Cake
- Sugar Free Pavlova
- Creme Caramel
- Cinnamon Spiced Keto Donuts
- Sugar Free Mars Bar
- Chocolate Caramel Slice
- Lamington Cheesecake
- Viennetta Cheesecake Slice
- Anzac Cookies
- Cinnamon and Walnut Muffins
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Flourless Chocolate Cake – Torta Caprese
Ingredients
- 200 g (7 oz) dark chocolate I use 90% cacao
- 170 g (6 oz) butter I use salted butter
- 125 g (0.75 cups) sweetener I use Sukrin 1:1
- 100 g brown sweetener I use Sukrin Gold
- 6 large (6 large) eggs
- 2 pinches (2 pinches) salt flakes
- 2 tablespoons (2 tablespoons) unsweetened cocoa powder, or unsweetened cacao (20g)
- 1 tablespoon (1 tablespoon) baking powder
- 150 g (1 cups) almond meal toasted, see notes
Instructions
CONVENTIONAL METHOD
- Preheat oven to 160℃. Line a 20 cm springform pan.
- Melt the chocolate and butter in the microwave 90 sec/high temp. Stir to combine and melt chocolate thoroughly
- Whisk in the sweeteners and eggs until well combined.
- Fold in the remaining ingredients. Pour into the prepared pan.
- Bake for 40-50 minutes or until a skewer comes out clean. The cake will still have a slight fudge centre. Cool in the pan. Dust with cacao before serving.
THERMAL METHOD
- Preheat oven to 160℃. Line a 20 cm springform pan.
- Add the chocolate to the mixer; chop 5 sec/speed 9. Add the butter; melt 2 min/90°C/speed 1/
- Add the sweeteners and eggs; mix 30 sec/speed 4.
- Add the remaining ingredients; mix 40 sec/speed 4. Pour into the prepared pan.
- Bake for 40-50 minutes or until a skewer comes out clean. The cake will still have a slight fudge centre. Cool in the pan. Dust with cacao before serving.
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