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
- preheat oven to 350 degrees F
- melt chocolate over a double boiler
- stir in butter until melted, remove from heat and stir in xylitol and salt
- whisk in eggs one at a time
- sift in cocoa
- pour batter into a buttered baking dish, bake in oven for 20-25 minutes
- cool for 15 minutes
- For the Ganache: melt the chocolate and add the butter, coconut milk, xylitol and vanilla.
- pour over cake
- For the Raspberry Purée: blend the raspberries
- If desired, strain the seeds out by pushing the purée through a strainer
- mix in xylitol to taste
- Bon Appétit!
