At some point I need to post savory recipes but those meals are mostly tossed together without measuring or too much advanced planning whereas desserts require me to write out a recipe before starting.
This was a request from Mei-Lu for a sugarless chocolate dessert. I picked a flourless cake because while it contains a lot of fats, it also has a lot of protein and very few carbs.
I used unsweetened baker’s chocolate in this cake even though semisweet chocolate is normally used. If you don’t have too big of a problem with sugar, use semisweet. Baker’s chocolate has bitter notes that not everyone likes. I may experiment later with adding fruit puree or coconut milk to the recipe to tone down the bitterness.
From previous experiences with erythritol, I know it doesn’t perform quite like sugar and can recrystallize once cool. To make the crystals smaller, I powdered it in my spice/coffee grinder first.
I served the cake with sugar free raspberry coconut ice cream but it’d also be great with raspberry or blackberry sauce or fresh berries. The fruit helped tone down some of the bitterness, too.
4oz baker’s or semisweet chocolate
1/2 cup coconut oil or unsalted butter
1/2 cup erythritol, powdered
1/2 cup cocoa powder
1 tsp stevia extract
1 tsp vanilla extract
Preheat oven to 375°. Grease either six 4oz ramekins or one 8″ round cake pan with butter or coconut oil. Break or cut the chocolate up into small pieces. Melt the chocolate with the butter or coconut oil over a double boiler or in a bowl over a pot of boiling water, stirring until all the chocolate is melted. Remove from heat, stir in the erythritol, stevia extract, and vanilla. Add the eggs one at a time until well combined into the batter. Add the cocoa powder and mix until the batter is smooth. Pour into the ramekins or cake pan. Bake until the top of the cake looks dry, about 20 minutes for ramekins and 25-30 minutes for a cake. Remove from oven and allow to cool for 10-15 minutes before turning it out on a plate and serving.