Name: Low Carb Flourless Chocolate Cake with Raspberry Sauce Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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)

Ingredients

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 (for sauce)

1 teaspoon cornstarch (optional, for sauce)

Instructions

Step 1: Preheat your oven to 350°F and place the rack in the lower-middle position. Bring a kettle of water to a boil for the water bath.

Step 2: Line a 9-inch cake pan with parchment paper and grease it with butter. A springform pan lined with foil and butter works best for easy removal.

Step 3: In an electric mixer fitted with a whisk attachment, beat the cold eggs at medium speed for about 5 minutes until light and fluffy.

Step 4: Combine water, coffee, and 1 cup Swerve in a small saucepan over medium heat. Simmer and stir until the sweetener dissolves completely.

Step 5: Place the chopped chocolate and butter in a large bowl. Pour the sugar mixture over it and stir until everything is melted and smooth. Stir in the vanilla extract.

Step 6: Gently fold one-third of the egg foam into the chocolate mixture with a rubber spatula, stirring carefully to avoid cooking the eggs. Continue folding in half of the remaining egg foam, then the rest, until the batter is smooth and uniform.

Step 7: Pour the batter into the prepared pan, smoothing the surface with a spatula.

Step 8: Place the cake pan inside a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the cake pan to create a water bath.

Step 9: Bake for about 45 minutes. The cake should rise slightly, the edges set, and an instant-read thermometer in the center should read 140°F. The cake’s center should feel firm, and edges should pull away from the pan.

Step 10: Remove the cake pan from the water bath and cool on a wire rack to room temperature. Then refrigerate for at least 3 hours or overnight before serving.

Step 11: For the raspberry sauce, combine raspberries and 1/4 cup Swerve in a small saucepan over low heat. Cook for 4-5 minutes until the fruit breaks down and releases juice.

Step 12: Stir in the cornstarch and bring to a boil, then remove from heat. Let cool, then store in an airtight container in the fridge for up to three days.

Step 13: Slice the cake and serve with the berry sauce and sugar-free whipped cream if desired.

Tips & Variations

Using a springform pan makes removing the cake easier and helps maintain its delicate shape.

For a coffee-free version, replace the coffee with additional water or unsweetened almond milk.

Try strawberries instead of raspberries for a sweeter, milder sauce.

If you don’t have Swerve, you can substitute with another granulated sugar replacement suitable for baking.

Adding a pinch of salt to the chocolate mixture enhances the depth of flavor.

FAQs

Can I use regular sugar instead of Swerve?

Yes, you can substitute regular granulated sugar in the same quantities, but the carbohydrate content will be higher, and it won’t be low carb anymore.