This decadent gluten-free flourless chocolate cake recipe is naturally keto and sugar-free. Make it for any special occasion when you want a sugar-free fudgy flourless cake.
Preheat your oven to 325°F/ 160°C. F. Line a 9" springform or round metal cake pan with a piece of parchment paper and grease well the sides.
To make the cake:
Chop the chocolate bars into small pieces. Place the chocolate pieces or chocolate chips in a large bowl. Add the butter and place on a double boiler to melt. Stir constantly until the chocolate melts.
Meanwhile, separate the eggs. Place the egg whites in a large mixing bowl and a pinch of salt. Using an electric mixer beat until stiff peaks start to form. Set aside.
Place the egg yolk in another bowl and add the powdered sweetener. Mix for 2-3 minutes until they get a lighter color.
Pour the yolk mixutre over the melted chocolate. Quickly whisk so the yolks won't scramble. Mix in the cocoa powder.
Gently fold in ½ of the egg whites to the chocolate mixture. Add the other half of the egg whites until well incorporated. The batter should have a uniform color, and it looks light and airy. Incorporate the vanilla extract and espresso powder.
Pour the batter into the prepared pan.
Bake the cake in the preheated oven for 20-25 minutes until the top looks set, but it's still "giggly" when you shake the pan.
Remove from the pan and allow to cool completely. Loosen the edges with a knife and transfer to a serving plate.
Make the Sugar-Free Chocolate Cake Glaze:
Melt the chocolate and stir in the whipping cream until smooth.
Top the sugar-free flourless cake with the glaze and top with fresh berries or sliced toasted almonds.