Flourless Chocolate Cake

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

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