This is a truly decadent, rich, fudge-brownie-like cake. It comes together easily yet results in an elegant presentation featuring a chic, shiny glaze. If desired, serve each piece garnished with a raspberry or blackberry or two, just be sure to adjust your macros. Though this cake is best the day it’s made, leftovers keep at room temperature for 1 day or refrigerated for longer. However, the texture gets more solid over time. Bring refrigerated cake to room temperature before serving.
Ingredients List
- 1/2 cup (1 stick/8 tablespoons) plus 1 tsp unsalted butter, divided
- 2/3 cup plus 1 tsp cocoa powder, sifted, plus more for sprinkling
- 3/4 cup granulated Lakanto monk fruit sweetener or other zero-carb keto sweetener
- sea salt
- 1 cup sugar-free dark chocolate chips
- 3 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 3 oz sugar-free bittersweet baking chocolate, chopped
- 6 Tbsp heavy cream
Instructions
- Position a rack to the middle of the oven. Preheat the oven to 375°F (165°C). Cut a piece of parchment paper to fit into the bottom of an 8-inch round cake pan. Grease the pan with 2 teaspoons of the butter, place the prepared parchment paper in the bottom of the pan, then grease it with 1 more teaspoon of the butter. Dust the inside of the pan with 1 teaspoon of the cocoa powder, tapping any excess around to cover.
- In a medium mixing bowl, whisk together the granulated sweetener and 1/4 teaspoon salt. Set aside.
- Fill a medium pot with 2 inches of water, then bring the water to a simmer. Put the chocolate chips and the remaining 8 tablespoons of butter in a stainless steel or glass bowl large enough to fit over the pot of water, then place the bowl over the water to create a double-boiler. Stir until everything melts and combines and the mixture is smooth and shiny. Transfer the chocolate mixture to the mixing bowl with sweetener and salt and stir to combine with a wooden spoon. Add the eggs one at a time, beating briefly to incorporate each one before you add the next. Mix until smooth. Stir in the vanilla and the cocoa powder; mix just until combined and thick, like brownie batter. Scrape the batter into the prepared pan and gently smooth the top.
- Place the cake pan on a baking sheet pan and bake on the center rack for 25 minutes. Let cool in the pan for 5 minutes.
- Using a butter knife, loosen the edges of the thin-crust-topped cake from the pan, then invert the cake onto a serving plate, so the top is now the bottom. Let cool completely, about 1 hour.
- Make the chocolate glaze: Place the chopped baking chocolate in a heatproof bowl. Heat the heavy cream in a small skillet over medium heat, until it begins to produce fine bubbles around the edge and develops a skin on the surface. Pour the warm cream over the chocolate, stir briefly with a rubber spatula to combine, then let it rest for a few minutes. Stir again, starting slowly, then continuing more vigorously, until the chocolate is completely melted and the glaze is smooth and shiny. If any bits of chocolate remain, reheat briefly over a pot of simmering water, then stir until smooth. Pour the glaze over the cake, then spread it so it drips over the sides. Let the glaze set for 2 hours.
- To serve, slice the cake, transfer it to a dessert plate, and sprinkle it with a little cocoa powder, if desired.
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Credits
RecipeEric Lundy
PhotographyErin Ng
Something is terribly wrong with the instructions for the icing.
I have made this cake twice now. Both times the icing seized up before all the chocolate was even melted. My impression is that the cream seems to separate into solid and fat or something. I have followed the instructions for this step to a perfect tee.
I have also tempered chocolate before… so that is not the problem.
I’m going to have to devise my own icing instead. Because the ingredients are expensive and the process is laborious, even while the rest of the cake is fine, this one detail costs the recipe 3 stars in my book. Particularly because the icing is integral to the flavor, presentation, and also for helping keep the cake somewhat fresh before it is time to serve it.
Pretty upset.
This cake is absolutely delicious! Moist, creamy and fudgy with a bold cocoa flavour. Did cut the cake in 12 pcs and froze it. I sprayed the tin with a coconut oil instead of butter. Didn’t stick at all.
So glad you enjoyed this recipe. We have some other chocolate deserts you might enjoy trying to 🙂
I will try this for my successful Keto diet. Note: monk fruit sweetener is not carb free……it looks great! I think I’d use powdered Swerve for the top , a white sprinkle. And I won’t b on Santa’s naughty list. Thank s for this elegant cake.
Appreciate the timing tips, that it is best made a day ahead. Looking forward to making this one!
Cecile you misread. This recipe is best the day it is made, if you eat the next it could be dry.