Flourless Chocolate Cake with Stevia
Indulge in the rich, decadent charm of this Flourless Chocolate Cake with Stevia—a guilt-free dessert marvel perfect for chocolate lovers! This gluten-free creation combines velvety dark chocolate with the natural sweetness of stevia, delivering all the indulgence without added sugar. Featuring a beautifully fudgy texture and a deep cocoa flavor, it's crafted with minimal ingredients like unsalted butter, eggs, and a hint of vanilla, making it as simple as it is irresistible. Quick to prepare with just 15 minutes of prep time, this low-carb dessert bakes to perfection in under 25 minutes. Serve it at room temperature or chilled, paired with whipped cream or fresh berries for an elegant, crowd-pleasing finish. Perfect for keto or sugar-conscious diets, this cake proves that healthy baking can still be sinfully delicious!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 170 grams Dark chocolate (70% cocoa or higher)
- 25 grams Cocoa powder (unsweetened)
- 2 tablespoons Stevia powder (granulated, baking variety)
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 175°C (350°F). Lightly grease a 20 cm (8-inch) round springform pan and line the bottom with parchment paper.
In a heatproof bowl, combine the unsalted butter and dark chocolate. Set the bowl over a pot of simmering water (double boiler) and melt together, stirring occasionally, until smooth. Remove from heat and let it cool slightly.
In a separate large bowl, whisk together the cocoa powder, stevia powder, and salt.
Add the eggs, one at a time, to the slightly cooled chocolate mixture, whisking well after each addition. Stir in the vanilla extract.
Gradually pour the chocolate mixture into the bowl with the dry ingredients and gently fold until fully combined. Avoid overmixing.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully release the springform and transfer the cake to a wire rack to cool completely.
Serve at room temperature or slightly chilled, with optional whipped cream or fresh berries.
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.4 g | 248% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 999 mg | 333% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 42.5 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 293 mg | 23% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 1906 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
