To see all recipes, scroll to the top and click on Recipes or just click here!
Who wants chocolate?
Do I even need to ask?
It’s the Sunday before Valentine’s Day! Let yourself ~ and your loved ones ~ have a little treat.
Made with stevia in place of sugar, this cake is extremely low in sugars (it is not, however, low in calories or fat! Just a warning ;-))
This intense flavor can also be gussied up with additions of your choice: try orange zest, almond extract, or flavored stevia.
The sea salt adds and unexpected twist that, oooooohhhh, makes my taste buds so, so happy.
BEWARE: this cake is not for the faint of heart!
It is intense, dark, and very rich.
I hear a joke in there about how I like my men… 😉
But it is quite delicious. If you think you’re ready for it, carry on! Only you know your true strength!
Sugarless, Flourless Sea Salt Chocolate Cake
Ingredients
- 1 Tbsp raw cocoa powder
- 4 bars of 100% unsweetened baking chocolate (I used Ghiradelli), broken into pieces
- 8 tsp stevia
- 1 stick unsalted butter
- 1/2 tsp sea salt
- 5 eggs, separated
Steps
- Preheat the oven to 375F.
- Grease an 8″ round cake pan and dust with cocoa powder.
- Using a double boiler, melt together the chocolate and butter until smooth. Stir in the salt and 6 Tbsp of the stevia, then remove from heat.
- Whisk the egg yolks in a separate bowl.
- Beat the egg whites until they form soft peaks. Stir in the remaining 2 Tbsp of stevia until it is fully incorporated into the egg whites.
- Gently stir the egg yolks into the chocolate-butter mixture. Fold in the egg white-stevia mixture until completely incorporated.
- Add the mix to your prepared pan.
- Bake at 375 for 20-25 minutes.
- Let the cake cool for 10 minutes, then transfer to a wire rack cool completely. Enjoy!
Adjust the recipe as necessary for your needs and tastes. You can determine the nutritional content of your final product using Recipe Calculator.
Do you like your chocolate dark, rich, and intense; soft and milky; or super-sweet and white?
Have you ever made a flourless cake?
Amazing cake! I am so making this, great post. Stop by and say hi 🙂
Awesome! Thanks for stopping by! 😀
Chocolate and sea salt! can’t go wrong!!
Agreed, totally 🙂
This cake looks amazing andrea! I love dark rich chocolate desserts. I enjoy making lots of different flourless treats. One of my favs is a dark chocolate orange and almond cake.
Thanks! I’ve never considered orange and almond together ~ drooling now 🙂
I just adore anything chocolate, especially chocolate cake. It is by far my favorite dessert. I have never made a flourless cake and also I have never used stevia before. I may have to give this one a try. My daughter would love it as well as she loves chocolate paired with sea salt.
Some people find stevia takes some getting used to, but I loved it from the first taste! Thanks for stopping by 🙂 Have a great weekend!
I am getting ready to open a bed and breakfast on a very historic property in Virginia. (it’s where James Madison was born) One of the events we are going to offer is an Afternoon Tea. So I am so glad I came across your blog! Thanks for the great post!
Wonderful! Thanks for stopping by! 😀
Yummy! drooling! I ❤ chocolate~~
Did you use liquid or dry stevia? Thanks, Kristi
Hi kristi ~ I used liquid stevia for this one. I’m sure granulated would work well, too, though!
Thank you! One more question… How many ounces of chocolate? The bars come in many sizes? Thank you. I plan to bake this tomorrow 🙂
The big size 🙂 I don’t know how many oz that is offhand. Not candy bar size!
Wanted to make this for my sister who has cancer. What a disaster. As soon as I added the egg yolk the whole mixture coagulated, could hardly fold in egg whites. Not sure if the bars I used were the right size because there is no exact size listed.
Sorry it didn’t work out for you.
Hi, Andrea. Thank you for this awesome recipe. Did you really use 8 tablespoons of liquid stevia for this? I am not an experienced cook, but it seems like a lot. Was it very sweet? I like fairly bitter chocolate. This stevia conversion chart says 1 cup of sugar = 1 teaspoon of stevia liquid or powder:
http://www.stevia.net/conversion.html
So according to that chart, 8 tablespoons of stevia = 24 cups of sugar. Did you mean 8 teaspoons of stevia? Even that seems like pretty much, but again I am not an experienced baker, so what do I know.
Hi David! You are right! I used teaspoons, not tablespoons. SO SORRY for the confusion and the recipe is now updated! Thanks for your eagle eye 😉