Low-Carb Dark Chocolate Chocolate Cake

Hi, my name is Harini and I am a chocolate addict! I had to make something last night to satisfy my sweet tooth and I have to say- this did it!

IngredientsDark Chocolate Chocolate Cake

10 ounces unsweetened baking chocolate, coarsely chopped

1 pound unsalted butter

4 tablespoons heavy cream

1 1/2 cups sugar (or sugar substitute)

5 tablespoons dutch processed cocoa powder

1 tablespoon vanilla extract

One dozen eggs at room temperature

1 cup almond flour, coconut flour or peanut flour

Directions

Heat oven to 325°F. Grease two 9-inch cake pans (or 6 mini cocottes- individual serving dishes or 2 large muffin tins) and line the bottom of the pans with parchment paper. Butter the parchment paper and sides of the cake pans and dust with a bit of cocoa powder. This will keep the cake from sticking to the sides.

Using a double boiler (this is essentially a pan filled halfway with water and you place another pan or glass bowl on top. You do not want the pan on top to touch the simmering water. This will help you melt the chocolate without burning it, you are essentially cooking with indirect heat.) Place the chocolate, butter and heavy cream double boiler and stir continuously to ensure it does not burn. You want the mixture to be melted and incorporated thoroughly on low-medium heat.

Remove the glass bowl with the mixture from the heat and allow it to cool.  Add half of the sugar, the cocoa powder and vanilla extract and mix thoroughly. This will be out wet mixture.

In another large bowl, beat the eggs on high until you can form hard peaks, this will take 5-7 minutes. (A hard peak is when you stop mixing and lift the hand-mixer, peaks form and do not fall back down, this shows that the eggs have been beaten to their max, be careful, if you over-beat you will ruin the elasticity of the eggs and have a runny cooked batter.)

Add the remaining sugar and beat for an additional minute on medium.

Softly incorporate the egg mixture into the wet mixture using a spatula. Be careful so you do not beat the volume out of the eggs, you are not stirring this mixture but merely folding.

Pour the batter into the  pans and shake to ensure it is smooth on top and bake for 45-60 minutes. Bake for less time if you are using mini cocottes or the muffin tin, I would check 25-30 minutes into the baking process.

Let cool on a rack and ice with either my Sweetened Whipping Cream, Cream Cheese Frosting or Chocolate Ganache.

TIP: If you have unsweetened coconut flurries, place them in the oven set to 150 degrees for 20 minutes to dry them out and grind them in a food processor to get coconut flour.

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