This recipe was originally posted on Food Network.
If there is one thing I have missed the most since beginning to practice a ketogenic lifestyle it is chocolate cake. Though I do not crave sugar near as much as I used to, when the craving hits, it hits hard. This Food Network Kitchen Flourless Chocolate Torte has always been a favorite of mine, and with two simple substitutes, it hits the spot. YUM!!!
1 ½ sticks (12 tablespoons) unsalted butter or margarine, cut into small pieces, plus more for the pan
12 ounces semisweet or bittersweet chocolate, chopped
6 large eggs
½ cup granulated sugar
Pinch of kosher salt
Unsweetened cocoa powder, for dusting
Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 ½ sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.
For a ketogenic lifestyle:
Substitute the sugar with a Xylitol sweetener. I use Swerve Confectioners Sweetener. The confectioners is more like powdered sugar and blends more easily into the cake than the granular.
For the chocolate, I use Lily's Dark Chocolate Baking Bar.