Chocolate Cake

Chocolate Cake

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4


  • 6 tbsp Unsalted Butter
  • 2 oz Baking Chocolate Squares
  • 2 large Egg Yolks
  • 1 tbsp Almond Flour
  • 2 large Eggs (Whole)
  • cup Xylitol
  • 1 tsp Vanilla Extract


  • Preheat oven to 375°F.
  • Generously grease four 6-ounce custard cups with butter and dust with xylitol. Place cups on a baking sheet.
  • Place butter and chocolate in a double boiler over medium heat and cook until just melted, about 3 minutes (or 1 minute in a microwave on high). Remove from heat and let cool to room temperature.
  • Pour chocolate mixture into a large bowl; add almond flour and stir until just combined. Set aside.
  • In a large bowl, beat eggs, egg yolks, xylitol and vanilla with an electric mixer on high speed until almost firm peaks form, about 4 minutes.
  • In three additions, fold egg mixture into chocolate mixture.
  • Divide batter in cups. Bake 8-9 minutes until a toothpick inserted near edge comes out clean and inserted in center comes out with some batter.
  • Cool 3 minutes. Run knife around edge, turn upside down to release onto serving plates. Serve immediately. Makes 4 servings.

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