Flourless Chocolate Cake

Ingredients for cake

• 2-3.5 oz. bars of 85-88% dark chocolate

• 1/2 cup unsalted butter (1 stick)

• 3/4 cup of xylitol

• 3 large eggs

• 1/2 cup of cocoa

• 1/4 teaspoon of salt

• 1 teaspoon of vanilla

• fresh raspberries for garnish

• fresh mint for garnish

For Ganache topping

• 1-3.5 oz. bars of 85-88% dark chocolate

• 2 Tbsp. of unsalted butter

• 2 Tbsp. of coconut milk

• 2 Tbsp. xylitol

• 1/8 teaspoon of vanilla

For Raspberry Purée

• 1/2 cup raspberries

• add xylitol to taste for sweetness

Instructions

1. preheat oven to 350 degrees F

2. melt chocolate over a double boiler

3. stir in butter until melted, remove from heat and stir in xylitol and salt

4. whisk in eggs one at a time

5. sift in cocoa

6. pour batter into a buttered baking dish, bake in oven for 20-25 minutes

7. cool for 15 minutes

8. For the Ganache: melt the chocolate and add the butter, coconut milk, xylitol and vanilla.

9. pour over cake

10. For the Raspberry Purée: blend the raspberries

11. If desired, strain the seeds out by pushing the purée through a strainer

12. mix in xylitol to taste

13. Bon Appétit!