Really Chocolate Low Flour Cake Food

THE BEST KETO CHOCOLATE CAKE RECIPE | NO FLOUR AND NO SUGAR!

Steps:

• Preheat the oven to 180C/350F. Grease two 9-inch cake pan and lay a circular layer of parchment paper to the bottom, for easy removal.
• In a large mixing bowl, add your eggs and softened butter, and whisk until combined and smooth. Add the vanilla extract and mix until combined.
• Slowly add in the almond flour, cocoa powder, baking powder, and allulose until just combined.
• Transfer the cake batter into the two cake pans. Bake the cake for 27-30 minutes, or until a skewer comes out 'just' clean. R
• Remove from the oven and let cool in the pan completely. Once cool, add thre frosting.

REALLY CHOCOLATE LOW FLOUR CAKE

Steps:

• Preheat oven 350 degrees, grease 9'' baking pan.
• Beat egg whites until stiffened, add half the sugar, little by little, continuing to beat.
• Melt chocolate and butter in the microwave (make sure chocolate doesnt burn).
• Add yogurt.
• In a separate bowl from egg whites, mix yolks, cocoa powder, flour, vanilla, baking soda, milk, remaining sugar, and melted blend.
• Beat until smooth.
• Stir in egg whites to egg yolk mix.
• Pour into greased pan.
• Bake for approximately 40 minutes.
• Makes 8-10 servings.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a springform pan with cooking spray and line the bottom with a circle of parchment. Coat the top of the paper with the spray.
• Melt the chocolate and butter in a double boiler, stirring in 45-second intervals to avoid burning. Set aside to cool for several minutes.
• In the bowl of a mixer, beat the granulated sugar, brown sugar and eggs until fluffy. With the mixer on low, add the cocoa powder, vanilla and salt. Slowly drizzle in the cooled chocolate mixture and mix until just combined.
• Pour the batter into the pan and smooth the top. Rap the pan on the counter a couple of times to release any trapped air bubbles. Bake until just set on top, about 50 minutes. Remove and allow to cool completely, then chill in the refrigerator for at least 2 hours or overnight.
• Just before serving, remove the cake from the pan and place it on a platter. Sprinkle the top with sifted powdered sugar.

VERY CHOCOLATEY CAKE

Steps:

• Ask a grown-up to switch the oven on to 180C/160C fan/ gas 4. Break the eggs into a small bowl and scoop out any bits of shell, then tip them into a large bowl.
• Put the sugar and butter in a bowl, then sift over the flour, baking powder and cocoa.
• Beat everything together using a wooden spoon or electric beaters, then stir in the chocolate drops.
• Spoon half of the mixture into each tin and smooth the tops.
• Ask a grown-up to bake the cakes for 20-25 mins or until risen and a skewer comes out clean. Cool in the tin for 5 mins, then turn out onto a rack.
• Beat the butter and icing sugar, then fold in the chocolate. Spread over the middle, sandwich the cakes together, then dust with icing sugar.