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GLUTEN-FREE SUGAR-FREE FLOURLESS CHOCOLATE CAKE RECIPE Recipe

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This recipe for GLUTEN-FREE SUGAR-FREE FLOURLESS CHOCOLATE CAKE RECIPE is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cup Butter
24 oz Sugar-free dark chocolate (chopped; use sugar-free, not unsweetened!)
1 1/2 tsp Vanilla extract
1/4 tsp Sea salt (optional - skip if using salted butter)
6 large Egg (at room temperature)
1/2 cup Powdered Monk Fruit Allulose Blend
Directions:
Directions:
Preheat the oven to 350 degrees F.

Line the bottom of a 9 inch round springform pan with parchment paper. Grease the bottom and sides.

Melt the chocolate and butter together, in a double boiler on the stove or at medium-low power in the microwave, stirring occasionally.

Do not overheat to avoid splitting.

Remove from heat and pour the chocolate mixture into a large bowl. Use a hand mixer to beat in the vanilla and sea salt at *low* speed.

Beat in the eggs at *low* speed, one at a time.

Beat in the powdered sweetener, still at low speed. The mixture should be somewhat smooth, but a little lumpy.

Pour the batter into the lined pan. Smooth the top with a spatula. Place the springform pan onto a baking sheet to catch any leaks, just in case.

Bake for about 25 minutes, until the top just starts to form a very thin crust on the edges only, and the internal temperature in the center via thermometer is 140 degrees F. The cake will not look done, which is normal, so go by the temperature.

Cool to room temperature in the pan, then refrigerate overnight (at least 8 hours) right in the pan.

Remove the pan from the fridge 1 hour before serving. Pop off the sides of the springform pan and transfer to a plate or cake stand.

Dust with additional powdered sweetener if desired.

Let the cake reach room temperature before slicing.

 

 

 

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