Description
This luscious sugar-free chocolate cake pairs beautifully with a homemade berry sauce, perfect for a guilt-free dessert!
Ingredients
Scale
- 8 large eggs (cold)
- 1 cup Swerve Sugar Replacement
- 1/2 cup water
- 1 pound sugar-free chocolate (chopped into small chunks)
- 1/2 pound unsalted butter (2 sticks, cut into chunks)
- 1/4 cup strong coffee
- 1 tablespoon vanilla extract
- 1 cup raspberries (or strawberries)
- 1/4 cup Swerve Sugar Replacement
- 1 teaspoon cornstarch (optional)
Instructions
- Preheat oven to 350°F. Adjust oven rack to lower-middle position. Bring a whole kettle of water to a boil.
- Add parchment paper to a 9-inch cake pan and grease it with butter. Alternatively, you can line the inside of a springform pan with foil and grease it with butter. A springform pan works best for this dessert.
- In the bowl of an electric mixer fitted with the wire whisk attachment, beat eggs at medium speed for about 5 minutes. They should be light and fluffy.
- Add water, coffee, and sugar replacement to a small saucepan over medium heat. Simmer and stir until the sugar replacement is fully dissolved.
- Add the chopped chocolate and butter to a large bowl. Pour the sugar mixture over the chocolate and stir until fully melted and smooth. Stir in the vanilla extract.
- Using a rubber spatula, gently fold one-third of the egg foam into the chocolate mixture. Stir quickly but carefully to avoid cooking the eggs in the warm chocolate. Continue stirring until only a few streaks of egg are visible. Next, fold in half of the remaining egg foam, then the remaining foam, until the mixture is completely homogeneous.
- Transfer batter into the prepared pan and smooth the surface with a rubber spatula.
- Place the cake pan into a roasting pan, then transfer it to the oven. Pour enough boiling water into the roasting pan to come about halfway up the sides of the cake pan.
- Bake for about 45 minutes, or until the cake has risen slightly. The edges should just begin to set, and an instant-read thermometer inserted in the center of the cake should register 140 degrees Fahrenheit. The center of the cake should feel firm to the touch, and the edges should pull away slightly from the sides of the pan.
- Remove the cake pan from the water bath and place it on a wire rack to cool to room temperature. Once cooled, remove it from the springform pan and refrigerate for at least 3 hours or overnight before serving.
- In a small saucepan over low heat, combine raspberries and Swerve. Cook for about 4-5 minutes until the berries release their juices and start to break down.
- Mix in the cornstarch and cook until the mixture boils. Allow it to cool, then store it in an airtight container in the refrigerator for up to three days.
- Slice the cake and serve it with berry sauce and sugar-free whipped cream.
Notes
- Using a springform pan allows for easy removal of the cake.
- Adjust the sweetness of the berry sauce according to your taste.
- This cake can be enjoyed cold or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 0g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 200mg