One serving has 300 calories, 6 net carbs, 27grams of fat and 6 grams of protein.
– 200 gm Dark Chocolate (85% or higher)
– 100 gm Butter, cubed
– 100 ml Cream (we’ve used single cream but you can use whipping or heavy cream)
– 4 eggs, separated
– 4 tbsp Truvia or equivalent no-carb sweetener
Butter an 8’ cake tin. Break the chocolate into even pieces. Add the butter and microwave in short bursts till the chocolate is melted. You can also do this over a double boiler. Add the cream and Truvia and mix thoroughly. Add the egg yolks, one at a time, mixing until just combined. Whisk the egg whites separately with a pinch of salt just until stiff peaks form (careful, do not over beat). Fold the egg whites into the chocolate mixture in thirds gently until no white streaks remain. Bake at 160 C (325 F) for about 45 minutes or until the rest of the cake is set but the centre just jiggles. Bring to room temperature then chill for at least 4 hours before serving. This also freezes really well.
Note: Don’t freak out if the chocolate mix looks like it’s splitting when you add the cream, just continue to whisk it for a few more minutes and it will emulsify into this shiny, rich ganache.