World's Best Keto Chocolate Cake

 Ingredients

Chocolate cake:

• 2 bars 90% dark chocolate (200 g/ 7.1 oz)
• 1 stick unsalted butter (113 g/ 4 oz)
• 4 large eggs, at room temperature
• 3/4 cup granulated Erythritol or Swerve (150 g/ 5.3 oz)
• 1 cup almond flour (110 g/ 3.5 oz)
• 1/4 cup raw cacao powder or Dutch process cocoa powder (22 g/ 0.7 oz)
• 1 tsp sugar-free vanilla extract
• Optional: 1 tsp gluten-free baking powder

Chocolate ganache:

• 3/4 bar 90% dark chocolate (75 g/ 2.7 oz)
• 2 tbsp heavy whipping cream or coconut milk (30 ml)
• 1 tbsp powdered Erythritol or Swerve (10 g/ 0.4 oz)
• 1/3 stick unsalted butter (38 g/ 1.3 oz)

Instructions

1. Preheat oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). Line the base and sides of a 20 cm/ 8" springform pan with non-stick baking paper.
2. To make the cake, roughly chop the chocolate and the butter, and add in a saucepan over low heat. Stir until melted. Add the vanilla and stir through.
3. Add the erythritol, almond meal and cacao to a bowl and stir to combine. Add the eggs and stir through until combined.