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Keto Chocolate Fudge Cake

Ingredients 

FOR THE CAKE:

  • ½ cup almond flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder (optional)
  • ½ teaspoon baking soda
  • 1 cup low carb granulated sweetener of your choice
  • 3 large eggs
  • ½ cup unsalted butter
  • 4 ounces unsweetened baking chocolate (chopped into small pieces)
  • 1 teaspoon vanilla extract

FOR THE GANACHE GLAZE:

  • 1 cup low carb dark chocolate chips
  • ½ cup heavy whipping cream

Instructions 

MAKE THE CAKE:

  • Preheat the oven to 325º Fahrenheit and generously grease an 8 inch springform cake pan and line it with parchment paper.
  • Combine the butter and unsweetened baking chocolate in a small saucepan and place it on medium-low heat. Kept stirring, until melted. Keep aside to cool.
  • In another bowl, combine the almond flour, cocoa powder, espresso powder and the baking soda. Mix well.
  • In another large bowl combine the low carb sweetener and the eggs. Beat it on high speed for 3 to 4 minutes till pale and fluffy.
  • Add the cooled melted butter-chocolate mixture. Beat for another minute.
  • Now add the almond flour-cocoa powder mixture and gently mix in with a spatula. The batter will be thick.
  • Spread the batter into the prepared pan as evenly as possible.
  • Bake for 30 minutes.
  • Let it cool inside the pan for about 2 hours.

MAKE THE GANACHE GLAZE:

  • Place the chocolate chips in a heat-safe bowl.
  • Heat the heavy whipping cream over medium heat until it is hot. There should be steam and tiny bubbles on the sides but it should not be boiling.
  • Take it off the heat and pour over the chocolate chips.
  • Leave it undisturbed for 5 minutes and then gently stir the chocolate till its all melted into a smooth and silky ganache. Keep aside the ganache for 10 minutes, to cool down.
  • Add the ganache glaze on top the cooled cake and tilt and tap the pan to evenly spread the glaze.
  • Chill the cake in the fridge for an hour.
  • Open the springform pan and take out the ring.
  • Dust it with a low-carb powdered sweetener and decorate with berries.
  • Slice and serve.
  • Keep the leftovers, tightly covered, in the fridge.

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