Ingredients
- 1 1/2 cups unsalted butter
- 24 ounces dark chocolate chips or chopped dark chocolate
- 6 large eggs, at room temperature
- 1/2 tablespoon vanilla extract
- 1/2 cup powdered sweetener or powdered sugar, plus extra for dusting
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the bottom and sides well.
- In a double boiler or microwave on low power, gently melt the butter and dark chocolate until smooth. Stir well and let cool slightly.
- Pour the chocolate mixture into a large mixing bowl. Mix in vanilla extract and sea salt on low speed.
- Add eggs one at a time, mixing slowly after each addition until fully incorporated.
- Stir in powdered sweetener until mostly smooth.
- Pour batter into prepared pan and smooth the top. Place the springform pan into a larger baking dish and fill the outer dish with hot water to create a water bath.
- Bake for 18–25 minutes, or until the edges are set and the center is slightly jiggly.
- Cool completely at room temperature, then refrigerate for at least 8 hours or overnight before slicing.
Notes
- Add a pinch of espresso powder to deepen chocolate flavor.
- Use semi-sweet chocolate for a slightly sweeter cake.
- Top with fresh berries or powdered sweetener for serving.
- Freeze individual slices for easy portioning and storage.
- Let cake come to room temperature before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 12g
- Sodium: 60mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg
