Flourless Chocolate Cake

Cake

• 1 cup semi-sweet chocolate chips
• ½ cup unsalted butter
• ¾ cup Swerve Confectioners
• ¼ tsp salt
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup of cocoa powder

Glaze

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

Cake

1. Preheat the oven to 375 & lightly grease a metal 8” round cake pan. Cut a piece of parchment paper to fit into the bottom of your cake pan
2. TO MAKE THE CAKE: Ad chocolate & butter together into a microwave-safe bowl & heat until the butter is melted & your chips are soft. Stir until the chips melt. You can briefly reheat if needed.
3. Transfer melted chocolate/butter to a mixing bowl.
4. Stir in Swerve, salt & vanilla
5. Add the eggs, beating briefly until you have a smooth texture. Add cocoa powder & mix just to combine.
6. Spoon the batter into your prepared pan
7. Bake for 25 minutes. A thin crust will form on top. Remove from oven & let it cool in the pan for 5 minutes.
8. Loosen the edges of the pan with an icing spatula or butter knife. Turn the cake over onto a serving dish. The bottom becomes the top of your cake. The edges may crumble a little which is fine. Allow the cake to cool completely before glazing.

Glaze

1. Place chocolate chips in a heatproof bowl. Heat the cream on medium heat until its almost simmering. There should be small bubbles around the edge.
2. Pour the cream over the chips, stir briefly to combine & let rest for 5 minutes.
3. Stir again. Slow at 1st and then more vigorously until the chocolate is melted completely & appears smooth. If any pieces of chocolate remain, reheat briefly in the microwave. Stir.
4. Spoon the glaze over the cake and drip over sides a little bit.
5. You can now either enjoy this molten lava-like goodness OR you can let the glaze set over a few hours and then enjoy!