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Low Carb Flourless Chocolate Cake with Raspberry Sauce Recipe

★★★★★

4.7 from 129 reviews
  • Author: Matteo
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings 1x
  • Diet: Low Carb

Description

This Low Carb Flourless Chocolate Cake is a rich and decadent dessert crafted without any flour, making it perfect for those following a low-carb lifestyle. Made with sugar-free chocolate, a natural sugar substitute, and a water bath to ensure a smooth, fudgy texture, this cake is both satisfying and indulgent. Topped with a homemade fresh raspberry sauce, it’s an elegant treat suitable for special occasions or anytime you crave a guilt-free chocolate delight.

Ingredients

Scale

Cake 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

Raspberry Sauce

  • 1 cup raspberries (or strawberries)
  • 1/4 cup Swerve Sugar Replacement
  • 1 teaspoon cornstarch (optional)

Instructions

  1. Preheat Oven and Prepare Water Bath: Preheat your oven to 350°F and adjust the oven rack to the lower-middle position. Bring a whole kettle of water to a boil for the water bath you will use during baking.
  2. Prepare Cake Pan: Line a 9-inch cake pan with parchment paper and grease it with butter. Alternatively, use a springform pan lined with foil and greased with butter, which works best for this recipe.
  3. Whip the Eggs: Using an electric mixer fitted with a wire whisk attachment, beat the cold eggs at medium speed for about 5 minutes until they become light and fluffy, indicating a well-aerated egg foam.
  4. Make Sugar Mixture: In a small saucepan over medium heat, combine water, coffee, and Swerve Sugar Replacement. Simmer while stirring until the sweetener dissolves completely, creating a smooth syrup.
  5. Melt Chocolate and Butter: Place the chopped sugar-free chocolate and butter into a large bowl. Pour the warm sugar mixture into it and stir until the chocolate and butter are fully melted and the mixture is smooth. Stir in the vanilla extract.
  6. Fold in Egg Foam: Gently fold one-third of the whipped egg foam into the chocolate mixture using a rubber spatula. Stir quickly but carefully to prevent cooking the eggs. Continue folding in half of the remaining egg foam, then the rest until the batter is homogeneous with only a few streaks of egg remaining.
  7. Transfer Batter to Pan: Pour the batter into the prepared pan and smooth the surface with a rubber spatula to ensure even baking.
  8. Prepare Water Bath and Bake: Place the cake pan into a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the cake pan to create a moist baking environment.
  9. Bake Cake: Bake the cake for approximately 45 minutes until it has slightly risen. The edges should start to set, and an instant-read thermometer inserted into the center should read 140°F. The cake’s center should feel firm, and edges should pull away slightly from the pan sides.
  10. Cool Cake: Remove the cake pan from the water bath and transfer it to a wire rack to cool to room temperature. After cooling, remove it from the springform pan and refrigerate for at least 3 hours or overnight to set completely before serving.
  11. Prepare Raspberry Sauce: In a small saucepan over low heat, combine raspberries and Swerve Sugar Replacement. Cook for 4-5 minutes until the berries release their juices and start breaking down.
  12. Thicken Sauce: Stir in the cornstarch and increase heat slightly to bring the mixture to a boil, thickening the sauce. Allow it to cool, then store in an airtight container in the refrigerator for up to three days.
  13. Serve: Slice the cake and serve with the fresh raspberry sauce and optionally sugar-free whipped cream for a delicious low-carb dessert experience.

Notes

  • Using a springform pan is recommended for easy removal and a neater presentation.
  • Ensure eggs are cold before whipping for better volume and fluffiness.
  • The water bath (bain-marie) prevents the cake from cracking and ensures a silky texture.
  • Use an instant-read thermometer for precise baking doneness at 140°F.
  • Allow the cake to chill thoroughly; it tastes better after setting overnight.
  • The raspberry sauce can be made with strawberries if preferred.
  • Cornstarch in the sauce is optional but helps to thicken it nicely.
  • Store leftover cake covered in the refrigerator for up to 4 days.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: low carb chocolate cake, flourless chocolate cake, sugar-free dessert, keto chocolate cake, gluten-free chocolate dessert

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Find it online: https://todayplates.com/low-carb-flourless-chocolate-cake-with-raspberry-sauce-recipe/