Keto Flourless Chocolate Cake

To Make the Cake

1. Preheat oven to 375°F
2. Add the butter, instant coffee and chocolate chips into a microwave safe bowl and melt in the microwave for about 1 minute. If not fully melted, reheat in 10 second increments and stir.
3. Once the chocolate and butter mixture has slightly cooled, whisk in the sweetener, vanilla and salt and whisk to combine.
4. Whisk in the eggs and mix just until combined.
5. Whisk in the cocoa powder.
6. Pour into an 8” cake pan lined with parchment paper and sprayed with nonstick spray. Spread using an offset spatula.
7. Bake for 18-20 minutes or until the top has barely set and a toothpick, when inserted, comes out moist, but not with runny batter. It will be puffy at first, but it will settle down and become more level and even a little sunken in the middle. Let it cool 10 minutes in the pan, then place a serving plate or cake stand on top and invert the cake onto the plate.
8. Allow to cool completely at room temperature, before making the ganache. If you’re in a hurry, you can put it in the fridge for a little while to speed up the process.

To Make the Chocolate Ganache

1. Add the heavy cream and chocolate chips to a microwave safe bowl and heat in the microwave for 1 minute. Stir and continue heating in 10 second increments until the chocolate has melted. Whisk until well combined then chill in the fridge for about 20 minutes or until thickened and spreadable. It should resemble the texture of a frosting.
2. Spread over the top and sides of the cooled cake.
3. Chill in the fridge for at least 1 hour or until the ganache has set, before you cut and serve.