Low-carb Flourless Chocolate Cake
A low-carb adaptation of America's Test Kitchen's flourless chocolate cake
Ingredients
Cake
- 340 g 100% cocoa chocolate, broken into 1" pieces
- 2 sticks butter
- 6 large eggs
- 200 g erythritol (can substitute allulose)
- 118 g water
- ⅜ tsp glucomannan
- 1 tbsp vanilla extract
- 1 tsp instant espresso powder
- 0.5 tsp salt
Whipped Cream
- 118 g heavy cream, cold
- 2 tsp erythritol (can substitute allulose)
- 0.5 tsp vanilla extract
Instructions
Cake
- Preheat oven to 275 °F and spray 9″ springform pan with oil of choice.
- Combine chocolate and butter in a bowl. Melt in a microwave at 50% power, stirring occasionally, ~4 min. Let cool for 5 min.
- Whisk together eggs, erythritol, water, glucomannan, vanilla, and espresso powder. Whisk in in chocolate mixture until smooth and slightly thickened. Filter through fine-mesh strainer into pan, then gently tap pan on counter to remove air bubbles.
- Let cake mixture sit for 10 min. to let air bubbles rise to the top. Pop bubbles with a fork, then bake for 45-50 min., until edges are set and center jiggles slightly when shaken.
- Let cool for 5 min., then run a paring knife around the sides of the pan. Let cool on a wire rack until barely warm, ~30 min., then cover, poke holes in top, and refrigerate for at least 6 h.
- Remove sides of pan and use an offset spatula to separate cake from bottom tray. Let stand at room temperature for 30 min., then serve with whipped cream.
Whipped Cream
- Whisk together all ingredients in a stand mixer on medium low for 1 min, then high until stiff peaks form, 1-3 min.
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