No-Flour Rich Chocolate Cake

By Kathy C.

Book: The Wheat Belly Fat Diet by John Chatham

"Flourless chocolate cakes have long been a favorite dessert in fine restaurants, and they're much easier to make than their taste would suggest. This recipe is deceptively simple and a real treat for chocolate lovers."

Ingredients

• 1/2 cup plus 1 Tbsp cocoa powder,divided
• 1/2 cup butter
• 4 (1 ounce) squares unsweetened baking chocolate
• 3 eggs, beaten
• 1 cup Stevia Extract In The Raw
• 1 teaspoon vanilla extract

Details

Servings 8

Preparation

Step 1

Preheat oven to 300 degrees F.

Grease the bottom of an 8-inch round cake pan, and dust with 1 Tbsp cocoa powder. Tap pan over sink to remove any excess cocoa powder.

In a small saucepan, bring 2 cups water to simmer over medium heat. Place butter and chocolate in a large, metal bowl and place over simmering water. Melt slowly, stirring frequently, then remove from heat.

Stir in stevia, remaining cocoa powder, eggs, vanilla, and cinnamon, and stir just until blended. Pour into prepared pan.

Pour warm water from saucepan into a 9x13-inch or larger baking pan or casserole dish, just until water reaches halfway up the sides of the pan. Place on middle rack of preheated oven, and place cake pan into the larger pan.

Bake in preheated oven for 30 minutes, and carefully remove cake pan from the water bath. Allow to cool in pan for 15 minutes, then carefully turn out onto a wire rack to finish cooling. Slice into 8 pieces once completely cooled.

Serve slightly warmed or at room temperature with a light dusting of cocoa powder on top.

Store leftover cake in the refrigerator in a tightly covered container.