Flourless Chocolate Cake with Whipped Cream

Ingredients

• 4 ounces unsweetened chocolate coarsely chopped
• 8 tablespoons unsalted butter
• 2 tablespoons water
• 3/4 cup granular sugar substitute divided
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 6 large eggs at room temperature
• Whipped cream dusted with unsweetened cocoa powder (optional)

Instructions

1. 1
   Heat oven to 325 F. Grease an 8-inch springform pan, and line bottom with parchment paper; grease paper, and set aside.
2. 2
   Melt chocolate, butter and water together in the top of a double boiler over medium-low heat, stirring to combine. Remove from heat, and transfer to a large bowl; cool to room temperature.
3. 3
   Add 1/4 cup sugar substitute, the cocoa powder and vanilla extract to chocolate mixture, stirring until combined. In the medium bowl of an electric mixer, beat eggs on medium-high until mixture forms thick ribbons when beater is lifted, about 6 minutes.
4. 4
   Reduce speed to medium; gradually add remaining 1/2 cup sugar substitute, and beat until combined, about 1 minute.
5. 5
   Stir one-third of the egg mixture into the chocolate mixture to lighten. In two additions, fold in remaining egg mixture until well combined. Pour batter into prepared pan, smoothing top.
6. 6
   Bake 40 to 45 minutes, until evenly risen and almost set, like a brownie.
7. 7
   Cool completely on a wire rack. Run a knife around edge of pan, and remove rim.
8. 8
   Serve with whipped cream dusted with cocoa powder, if desired.