Flourless Chocolate Cake- It’s Low Glycemic AND Decadent!Posted: April 3, 2012
I developed this recipe for a client who has Hashimoto’s Disease, and has no thyroid. Almost any amount of carbs causes her to gain weight. This is what she eats when she needs a cake to celebrate..it’s as low glycemic as I can get it and still taste decadent!
- 12 oz. semisweet chocolate chips
- 1/4 cup butter, plus extra for coating
- 1/4 cup coconut oil
- 1/8 cup sugar
- 1/2 t. stevia
- 1/4 cup water
- 1 teaspoon instant coffee granules
- 3 eggs
Preheat the oven to 425 F.
Butter the bottom and sides of a 9 inch pie plate.
Place a 12 inch square sheet of waxed paper in the plate and butter the waxed paper.
In a medium sized saucepan, combine the chocolate chips, 1/2 cup butter, sugar, water, and coffee granules. Heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted, stirring constantly.
Remove from the heat and stir in the eggs until the mixture is smooth. Pour into the waxed paper-lined pie plate. Bake for 10 minutes; the cake will not be completely set in the middle. Cool, cover loosely, then chill for 6 to 8 hours, or overnight.
When ready to serve, remove the cake from the refrigerator and allow to sit for 10 minutes. Invert the cake onto a large flat serving dish and remove the waxed paper.