Dscf0825

Ingredients
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
Instructions
Cake
- 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
- 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.
- Transfer melted chocolate/butter to a mixing bowl.
- Stir in Swerve, salt & vanilla
- Add the eggs, beating briefly until you have a smooth texture. Add cocoa powder & mix just to combine.
- Spoon the batter into your prepared pan
- Bake for 25 minutes. A thin crust will form on top. Remove from oven & let it cool in the pan for 5 minutes.
- 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
- 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.
- Pour the cream over the chips, stir briefly to combine & let rest for 5 minutes.
- 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.
- Spoon the glaze over the cake and drip over sides a little bit.
- You can now either enjoy this molten lava-like goodness OR you can let the glaze set over a few hours and then enjoy!

Nutrition Facts Serving Size 1 Servings 16 |
---|
Calories 200 |
Total Fat 19g |
Total Saturated Fat 11g |
Cholesterol 60mg |
Sodium 45mg |
Total Carbs 21g |
Dietary Fiber 9g |
Sugars 1g |
Swerve 7g |
Protein 4g |
Net Carbs: 5g |