Candice's Low Carb Chocolate Raspberry Flourless Cake

I have been wanting to make myself a chocolate flourless cake for ages now but never got around to it until now. I thought it was perfect for Valentines Day around the corner! The raspberries are a nice addition, but if you don't like or even if you just don't want to add, this recipe turns out just fine without them.
Really a nice super chocolaty treat! Not too sweet at all either. You can serve with a Raspberry syrup or sauce(simply make by simmering raspberries and a little Splenda) and or sweetened whipped cream. YUM!

Hope you enjoy!



12 servings

Ingredients:

2 - 100g 85% Lindt chocolate bar(7oz)
8.5oz unsalted butter(1 cup + 1 tablespoon)
1/2 cup xylitol
1/4 cup granulated Splenda
6 large eggs, whisked up
1 teaspoon vanilla
19 tablespoons (1 cup + 3 tablespoons)Dutch process cocoa powder
1 cup fresh or frozen raspberries(you can make without if you do not care for raspberries)

Preheat oven to 375°F
butter an 8-inch round baking pan. Line bottom with a round of parchment paper. If you do not have parchment you can just dust cocoa powder over the buttered pan(exactly the same way you butter and flour a cake pan).
Break up chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk xylitol and Splenda into chocolate mixture. Add eggs & vanilla, whisk well. (eggs should be added slowly while whisking quickly) Sift cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan. If adding raspberries, add now by evenly distributing over smoothed out batter in pan. Gently press raspberries down.
Bake at 375f oven for 25-35 minutes.(no raspberries is close to 27 min and with raspberries a few mins longer)

Nutritional information for 1 slice:
Energy 339 kcal
Carbohydrate, by difference 18.04 g
Sugars, total 2.88 g
Fiber, total dietary 4.95 g
Sugar alcohol 8.05 g
Protein 6.69 g
Total lipid (fat) 27.21

Net Carb: 5.04 g