Flourless Chocolate Cake

INGREDIENTS

12 oz Hu Kitchen keto chocolate chips
12 Tbsp unsalted vegan butter
1 cup coconut sugar
¼ tsp salt
1 tsp vanilla extract
6 large eggs, slightly beaten
½ cup Droste Cocoa Powder

Ganache
1 cup Hu Kitchen keto chocolate chips
½ cup Three Trees almond milk

Toppings
Powdered date sugar
Raspberries

PROCESS

Cake
Preheat the oven to 375º. Grease an 8" round cake pan with nonstick cooking spray. Cut a piece of parchment paper to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.

Place the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir.

Add the sugar, salt, and vanilla extract and stir to combine. Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix.

Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer. Let cool on a wire cooling rack for 10 minutes.

When ready, loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Allow to cool completely.

Ganache
Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. Remove from the microwave and stir until the the chocolate melts and the mixture is smooth.

Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. Refrigerate to speed up the process.