GLUTEN-FREE SUGAR-FREE FLOURLESS CHOCOLATE CAKE

NUTRITION INFORMATION PER SERVING
Calories: 349 | Fat: 34g | Total Carbs: 17g | Net Carbs: 5g | Fiber: 12g | Protein: 4g

INGREDIENTS
1 1/2 cup Butter
24 oz Sugar-free dark chocolate (chopped; use sugar-free, not unsweetened!)
1 1/2 tsp Vanilla extract
1/4 tsp Sea salt (optional - skip if using salted butter)
6 large Egg (at room temperature)
1/2 cup  Powdered Monk Fruit Allulose Blend
INSTRUCTIONS
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) springform pan with parchment paper. Grease the bottom and sides.
Melt the chocolate and butter together, in a double boiler on the stove or at medium-low power in the microwave, stirring occasionally. Do not overheat to avoid splitting.
Remove from heat and pour the chocolate mixture into a large bowl. Use a hand mixer to beat in the vanilla and sea salt at *low* speed.
Beat in the eggs at *low* speed, one at a time.
Beat in the powdered sweetener, still at low speed. The mixture should be somewhat smooth, but a little lumpy.
Pour the batter into the lined pan. Smooth the top with a spatula. Place the springform pan onto a baking sheet to catch any leaks, just in case.
Bake for about 25 minutes, until the top just starts to form a very thin crust on the edges only, and the internal temperature in the center via thermometer is 140 degrees F (60 degrees C). The cake will not look done, which is normal, so go by the temperature.
Cool to room temperature in the pan, then refrigerate overnight (at least 8 hours) right in the pan.
Remove the pan from the fridge 1 hour before serving. Pop off the sides of the springform pan and transfer to a plate or cake stand. Dust with additional powdered sweetener if desired. Let the cake reach room temperature before slicing.