No Fuss Dark Chocolate Cake

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This is the kind of chocolate cake you make when you want something rich but not overly sweet. It’s flourless, sugarless, and a little rustic.

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Preheat the oven to 150°C or 300°F.
Line an 18 cm cake tin with greaseproof paper, then smear the tin lightly with a bit of the 120 g butter so nothing sticks later.
Break the 120 g 85% dark chocolate into pieces and place it in a heatproof bowl.
Set the bowl over a pot of gently simmering water, making sure the base of the bowl does not touch the water.
Add the 120 g butter to the chocolate and stir now and then until everything is melted and smooth.
Once melted, remove the bowl from the heat and let it cool for a minute so it doesn’t scramble the eggs.
Stir in the 150 g xylitol, 50 g cocoa powder, and 1 tsp vanilla essence.
Mix well so there are no dry patches of cocoa hiding at the bottom.
Slowly add the 3 beaten eggs, stirring steadily until the batter looks glossy and well combined. It should be thick but pourable.
Pour the mixture into the prepared cake tin and smooth the top lightly.
Bake for 30 minutes at 150°C or 300°F. The center should still have a gentle wobble.
Turn the cake out onto a cooling rack, carefully peel off the paper, and let it cool for about 10 minutes before serving.
A small dollop of cream and a few raspberries work beautifully here.

Created, prepared, tried, and tested by Neerasha

Find it online: https://esmesalon.com/no-fuss-dark-chocolate-cake/

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