Low Carb Chocolate Cake

 Low Carb Chocolate Cake

Its hard to believe this rich tasting dessert is low carb. A handful of raspberries makes a lovely addition.

8 Sugar Free Chocolate Candy Bars, coarsely chopped

1/2 cup plus 2 tablespoons unsalted butter

1 teaspoon instant decaffeinated espresso powder

1 tablespoon hot water

1 teaspoon vanilla extract

1/4 teaspoon salt

4 large eggs, at room temperature

whipped cream for garnish (optional)

Preheat oven to 325F. Grease an 8" round baking pan and line with parchment paper. Set aside.

Melt chocolate and butter in a double boiler. Remove from heat and transfer to a large bowl. In a small cup, mix espresso powder, water, vanilla and salt; stir into chocolate. Set mixture aside to cool.

With an electric mixer on medium-high speed, beat eggs until they fall in thick ribbons when beater is lifted, about 6 minutes. In three additions, fold eggs into the chocolate mixture. Pour batter into prepared pan and smooth top.

Bake the low carb chocolate cake for 30 to 35 minutes, or until a toothpick inserted near middle of cake comes out with a few moist crumbs and cake is evenly raised. Cool completely on a wire rack. To remove low carb chocolate cake, run a knife around edge of pan. Dip bottom of pan into hot water for 1 minute, then turn cake out onto cutting board. Turn right side up onto a serving platter. Serve with whipped cream, if desired.

Servings: 8
Fat: 26 grams
Protein: 9 grams
Carbohydrates: 2 grams