4-Ingredient Chocolate Fudge Cake... Keto, Sugar-Free, GF

 

It’s a thing, promise…. sometimes I feel like it’s a challenge to use as few ingredients as possible. It’s like Marie Kondo-ing a recipe. And, I managed to get this recipe down to just four ingredients *claps for me*. This cake uses no flour of any kind so the lift and cakey texture come from the whisking of the egg whites (get that elbow grease ready!). But, with only using four ingredients, this recipe is quite fragile and requires a bit of extra love. It’s not a case of throw everything in a bowl and hope for the best. Be sure to be careful when handling the mixture, especially when folding it all together – you don’t want to over mix, but rather gently fold until just combined. This is the art of baking with love and it makes a huge difference to the finished product! 

 
Photography by  Phoebe McCreath

Photography by Phoebe McCreath

Serves: 12–16 

Prep Time: 45 minutes

Cook Time: 45 minutes


Ingredients 

220g dark chocolate 

6 tbsp coconut oil 

6 eggs, separated 

½ cup erythritol  


Method: 

  1. Preheat the oven to 180ºC and line a cake tin with baking paper, or grease with coconut oil. 

  2. Melt chocolate and coconut oil in a bowl placed over a pot of gently simmering water. Remove from the heat just before it’s completely melted and continue to stir until no lumps remain. Pour into another bowl and leave to cool to room temperature. 

  3. Whisk the egg whites using electric beaters until soft peaks form. Whisk in the erythritol in four batches. Set aside.

  4. Mix the egg yolks together. When the chocolate mixture is completely at room temperature mix in the egg yolks to the chocolate mixture. 

  5. Gently fold the egg whites into the chocolate mixture in four batches. It’s important here to be gentle and to keep as much air as possible in the mixture. Pour mixture into the lined tin and place in the oven for 45 minutes. 

  6. Remove from the oven and leave to cool to room temperature before turning out and serving. 


chocfudgecake6.JPG

Notes: 


In this recipe, it’s super important that your chocolate and coconut oil mixture is cooled to room temperature, otherwise, the egg yolks will start to cook once you add them! Don’t worry if your egg whites are whisked and ready to go, just leave them aside until the chocolate is cooled to the correct temperature. 


This recipe works in both a 20cm tin or 23cm tin. 


When you remove from the oven the cake will be quite puffed up, but upon cooling it will sink down, this is normal. 


No erythritol? This recipe also works with coconut sugar and raw sugar. 

This is the hero recipe of my eBook CREATE…. It’s a collection of all my favourite show-stopping sugar-free desserts like carrot cake, ice cream sandwiches, gooey hazelnut truffles and more.



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