FUDGY KETO Flourless Chocolate Cake | No sugar, no flour, easy!

[Music] hey keto peeps today's episode of all day I dream about food is brought to you by the words easy and elegant with the craziness of the approaching holidays you want a dessert recipe that's simple to make but looks and tastes like you worked hard on it in other words easy and elegant and today we're going to make my flowerless keto chocolate cake this single layer keto chocolate cake is Rich and fudgy and totally dairy free although you dairy lovers you can make it with dairy too if you like speaking of the holiday Insanity we all know it's important to take care of ourselves during the holidays too and that means staying hydrated now I'm really good at staying hydrated in the summer but during the cooler months I tend to forget which is why I like to keep element in my water bottle at all times because it's not just about drinking water it's about getting the right balance of electrolytes an element has a science back ratio of sodium potassium and magnesium all of which your body needs to function properly and it has no sugars no colors no artificial anything which means you know you're getting pure hydration but element also tastes great which means you'll actually enjoy drinking it sometimes I like to mix it with sparkling water for a little bit of a mocktail be careful it fizzes like crazy when it hits that water right now element is offering my viewers a free sample pack with any order that's eight single surface packets free with any element order this is a great way to try all eight flavors or share element with a salty friend get yours at drink element.com dreamout food this deal is only available through my link you must go to d r i n k LM nt.com /d dreamout food our first step is to prepare our pan I have an 8 in round cake pan here and I'm just going to grease it lightly I'm using some avocado oil spray so Grease the bottom and the sides and then you want to line it with parchment paper or my daughter last Christmas bought me these reusable silicone rounds for the bottom of cake pans so I'm going to use that today and I'm got to grease that too just to make sure everything comes off nicely now we want to melt our chocolate whenever you're melting chocolate particularly unsweetened chocolate you want to set up a double boiler that means putting a heatproof bowl above a pan of barely simmering water water and you want a relatively large bowl for this because this is where you're going to do all of the cake batter so we're going to take 4 oz of unsweetened chocolate nicely chopped and 1/3 cup of coconut oil and you're going to set these in your pan above the warm water so that they melt slowly you're going to stir very frequently once your chocolate and coconut oil is nice and melted you're going to remove it from the heat but you're going to keep it over the warm water in the pan now we'll add some sweeteners I have 3/4 cup of granular swerve here 1 teaspoon of vanilla extract and 1 teaspoon of espresso powder this is optional but coffee enhances the chocolate flavor it won't taste like coffee and stir all that in until well combined we're also going to whisk in about 1/4 teaspoon of salt because that brings out the sweet Flavor now we're going to add three large room temperature eggs be forewarned that the chocolate mixture will thicken considerably when you add the eggs so right after you add them you're also going to add a/4 cup of coconut cream so just put them all in together and don't worry the mixture is not hot enough at this point to cook your eggs that was inelegantly done so much for elegant okay break these up whisk them in and expect to see some thickening here it'll get very gloy Y and you can see it's becoming almost like fudge it doesn't really look that great so quickly add in some coconut cream and just keep stirring until it Smooths out again now we're going to add half a cup of cocoa powder I recommend Dutch process because it Blends more easily into batters like this one and you'll stir that in until it's well combined and there are no lumps okay guys I switched to a whisk and it's stirring up much better and getting smoother this is a lesson in using the right equipment for the job ooh that's looking so good look at this you guys now it looks like chocolate fudge or chocolate ganache doesn't that look fabulous now we can spread it in our pan and once you poured it all in just spread it evenly all over I always like to give my pan a little shake to really even things out and the flowless chocolate cake goes in the oven at 350 for 15 to 20 minutes you're looking for the edges to be set but the center should be just barely firm to the touch you really don't want to overbake this one okay guys I have taken our flowless chocolate cake out of the oven you can see here it didn't rise very much it's not supposed to this way it'll be dense and fudgy and delicious when it's in the oven and you're waiting for it to bake you may see it rise slightly alarmingly on the sides mine certainly did but then when you take it out and you let it cool it will fall and flatten again and we're ready to put it on a cake plate so put my cake plate on top flip it over o I heard it come out good and there we go and now the bottom of your cake becomes the top I will admit at this point it's not the most impressive looking cake that's why we're going to Jazz it up a bit with some glaze the glaze for this cake is essentially a dairyfree ganache so we're going to take 1/3 cup of coconut cream and put it in a small saucepan and we're going to set it over medium low heat and we're going to get it just to a simmer and once you've got it simmering nicely you want to remove it from heat and quickly add one and a half ounz of chopped unsweetened chocolate you're going to let it sit there and melt for about 5 minutes once the chocolate is nice and soft and melty you're going to add in 3 tblspoon of powdered sweetener and I have powdered swerve and 1 tbspoon of allulose I like to put this in because it keeps the glaze more shiny and soft if you don't have it you can just use another tablespoon of swerve and half a teaspoon of vanilla extract and this time I'm going to grab my whisk from the beginning cuz it's the right tool and I'm going to whisk everything until smooth and at first you'll notice it's quite thin but if you let it sit for a few minutes it will thicken up nicely and then you can pour it on the cake and your glaze should be thin enough to pour but thick enough to stick to the top of the cake and when you get to that point you just want to pour it over then you just want to take an offset spatula and spread the glaze all over the top and you can let it drip down the sides a little if you like I like to keep most of it to the top and then maybe just get a few places where it drips off doesn't that look great little bit of drips but a nice smooth topping on top now we need to get this into the fridge for about 20 minutes to allow the chocolate glaze to set and while your cake is setting in the fridge you get to enjoy the licks from the pan I was very patient and I waited 20 minutes and now we can dig in what I like to do when I'm cutting a cake like this is warm up my knife so normally I just do it right over the gas flame of my stove you can also run hot boiling water over it this will allow me to slice through the cold cake and the cold glaze a little more easily oh that looks so good we'll just use the knife and see I know it's small it's little but it's like a slice of Fudge on your plate seriously you don't need a big piece of this it is very rich and to top it off I recommend just a few fresh berries now let's take a [Music] bite M it really is like fudge I mean it's not like cake it's not light and fluffy it is fudgy and delicious it's amazing and I hope you give it a try I need another bite so good for this easy elegant and oo chocy dessert please check out Al day I dreamout food.com

Channel: All Day I Dream About Food

Views: 122,301

Keywords: easy keto recipe

Id: VchAgZc3I5A

Length: 9min 26sec (566 seconds)

Published: Wed Nov 15 2023