Flourless Chocolate Cake with Cocoa Powder

Ingredients :

• 9 oz semi sweet chocolate chips (Lily’s or Lakanto for sugar-free)
• 10 tablespoons butter, room temperature
• 1 cup sweetener (granulated sugar or monk fruit/erythritol for sugar-free)
• 1 teaspoon espresso powder, optional
• 1 teaspoon vanilla extract
• 4 large eggs, beaten
• 1/2 cup Dutch process cocoa powder (NOT standard cocoa powder)
• Garnish- sifted Dutch process cocoa powder or powdered sweetener)
• GANCHE
• 1/2 cup chocolate chips
• 1 cup heavy whipping cream

Instructions :

1. Preheat the oven to 375 F and have the oven rack in the center position.
2. Grease the bottom of a 9″ springform pan, add a 9″ circle of parchment paper, and grease that lightly too.
3. Add the chocolate chips and butter in a medium-size glass mixing bowl. Microwave the chips and butter in 30-second increments until they’re melted (60-90 seconds). Stir to combine well. A double boiler on the stovetop over medium-low heat can be used instead to melt the chocolate and butter.
4. Stir in the granulated sweetener, espresso powder if you’re using it, and the vanilla extract. Mix well. Add the eggs, beating them briefly into the mix until they’re smooth. Mix in the Dutch process cocoa powder. **NOTE: You must use Dutch process cocoa powder and NOT standard unsweetened cocoa powder that is very bitter–you’ll ruin the cake if you don’t use Dutch process cocoa powder).
5. Spoon the batter into the bottom of the prepared springform pan.
6. Bake the flourless chocolate cake for about 30-35 minutes, or until the torte jiggles slightly in the center but is almost all the way set. The top will no longer be shiny and it’ll have a very thin “crust” on the top. Be sure to check it after 30 minutes by chance your oven cooks fast.
7. Let the cake rest for 10 minutes in the pan and then unmold it.
8. Dust the cake with sifted Dutch process cocoa or powdered sweeteners like powdered sugar OR Lakanto monk fruit or Swerve for sugar-free/low carb. After cutting it into slices you can top it with fruit like raspberries and whipped cream if desired. Enjoy!
9. To make the ganache: combine chocolate chips and heavy whipping cream in a microwave-safe bowl. Microwave for 30 seconds then stir and microwave for another 15 seconds. Drizzle on your cooked cake prior to cutting.

Notes

DUTCH process cocoa powder MUST be used and not standard unsweetened cocoa powder. Standard unsweetened cocoa powder is very bitter, whereas unsweetened Dutch-process is not. (Like seriously, it makes a huge difference).

Be very careful microwaving the chocolate, it can burn very quickly. Remove the chocolate from the microwave when the chips are almost melted, they’ll finish melting when you stir the mix. You can melt the chocolate over the stove using a double boiler instead, which is easier to keep an eye on.

The espresso helps to bring out the flavor of the chocolate but it’s totally optional. We used a high-quality instant espresso powder.

Feel free to swap the vanilla extract for a little alcohol like Kahlua, Bailey’s or rum! Adding a tiny extra would be okay too ?

To make the cake easier to cut, run a sharp knife under hot water after each slice. It will give you smooth cuts.

If you don’t have a 9″ springform pan you can use a standard 9″ cake pan instead! You’ll still grease it and add parchment paper like a springform pan. Loosen the edges with a table knife and turn it over onto a serving plate. The top will now be on the bottom, and the edges will also crumble a bit. Add the ganache after the torte cools.