Flourless Chocolate Cake
Taisha Roman
This is a great alternative to chocolate cake for those who are gluten-sensitive or just watching their carbs. This is specifically for chocolate lovers because it is super chocolatey and has the consistency of a brownie more than a cake. I use Truvia baking blend in mine sometimes to lower the carb content but I'm posting the sugar version as well for those of you who want the taste of pure sugar.
Ingredients:
- 4 oz semi-sweet chocolate (Bakers and Hershey Brands are gluten-free)
- 1/2 cup butter
- 1/2 cup unsweetened cocoa
- 3 eggs, beaten
- 1/4 cup + 2 tablespoons Truvia baking blend (or 3/4 cup of sugar)
Instructions:
Preheat over to 300°. Melt chocolate and butter. Mix well. Add cocoa, sugar, and beaten eggs. Mix until fully incorporated. Place batter in greased 8 inch pan dusted with cocoa powder (I also place parchment paper in the pan to ensure easy removal). Bake for 25 to 30 minutes. Be sure not to over bake as this dries out the cake.