July 30 2016 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Low carb chocolate cake
Chocolate, pure and simple. With a little help from eggs and butter, this flourless chocolate cake never disappoints. If you can separate eggs, you can make this low carb crowd pleaser.
USMetric
servingservings
Ingredients
- 1 tbsp 1 tbsp butter or coconut oil, for greasing the pan
- 9 oz. 260 g dark chocolate with a minimum of 80% cocoa solids
- 5 oz. 140 g butter
- 5 5 eggeggs
- 1 pinch 1 pinch salt
- 1 tsp 1 tsp vanilla extract
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 320°F (160°C). Use a springform pan, maximum 9 inches (20-22 cm) in diameter. Grease the form with butter or coconut oil and fasten a piece of round parchment paper to the bottom.
- Break the chocolate into pieces and dice the butter. Melt together using a double boiler or the microwave oven. Be careful — chocolate burns easily, so stir often. Once melted, stir until smooth, and let the mix cool just a little.
- Separate the eggs and put the yolks and whites in separate bowls. Add salt to the egg whites and beat with a mixer until stiff peaks form. Set aside.
- Add vanilla to the egg yolks and whisk until smooth.
- Pour the melted chocolate and butter into the egg yolks and mix well. Fold in the egg whites. Keep folding just until you can't see any white streaks from the egg whites.
- Pour the batter into the springform pan and bake for about 20-25 minutes. To test for doneness, insert a toothpick; it should come out with moist crumbs, not runny batter. Pans that are smaller in diameter may require a longer baking time, while pans wider in diameter will finish baking in less time. Be sure to use the toothpick method to check for doneness in the center.
Tip!
Serve at room temperature or even a little warmer. And don't forget a little whipped heavy cream (sour cream is delicious, too) and a few berries if you like!
101 comments
If you hover your mouse over the symbol for "Strict/Moderate/Liberal Low Carb" on the pictures for all our recipes then you will get the nutritional facts.
The amount of displayed carbs is net carbs (Total amount of carbs - fiber).
Now, for those of us who DO like to bake... .
An A M A T E U R chef has a couple of tips: The egg whites will whip better if they are at room temperature (most of us here in the USA keep eggs in the fridge). The bowl for the whites needs to be very clean. A tiny bit of fat/oil/grease will result in less that optimum whipping. You can use Cream of Tarter instead of the salt in the whites. Cream of Tarter is an acid which makes even more volume.
Juanita, I backed them close to 15 min as muffins as well.
Try it, it's worth! I have high-carb friends coming over on saturday, will backe them and serve with whipped cream. Cheers from Germany!
Next time I will use 72% chocolate chunks. The flavor and texture were still VERY good! This is my go to chocolate cake from now on. I can see it tasting even more delicious with a raspberry ganache.
Question for those who have tried the recipe: Do you think the cake would turn out less dense and more fluffy by using less butter? When mine was done there was butter pooled on top. It soaked into the cake within a few minutes of pulling it out of oven. Overall the texture is more like a brownie than a regular cake.
Hi Annette!
We use sugar free vanilla extract but you can certainly use a vanilla bean. Cut it open lengthwise and scrape out the seeds and add to your batter. Good luck!
I find that it rises out the oven and then flops to a dense cake. The last two times I've used a teaspoon of baking powder and it's help to keep some of its volume. Any ideas on that welcome
Cooked them a couple of minutes longer since we are not keen on the runny centres.
The little cake was dense and moist, lovely flavour especially with a dollop of 18% yogurt on top.
We have been eating low carb for many years, so these cakes taste just fine without any sugar added.
I bought the Cadbury dark chocolate with 70% cocoa. 200g of it contains 38g of sugar. That's definitely too much?
This recipe does not call for sugar. Since this is a keto/lchf website, our advice and suggestions will always reflect our guidelines and recommendations. Sugar would not be a good option, keeping that in mind.
The separation can be normal. Some people line their springform pans with parchment paper to prevent leaks.